Creamy Chorizo & Leek Fasta Pasta
with Cherry Tomato & Rocket Salad
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Golden pipes of penne combine with rich tomato paste, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp Parmesan, cherry tomato and rocket salad for crunch. Dinner is complete!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Leek
200 g
Mild Chorizo
1 packet
Tomato Paste
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of
salt. Cook penne over high heat until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne and return to
the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, halve snacking tomatoes (see ingredients).
• Finely chop mild chorizo.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chorizo and sliced leek tossing, until golden, 4-5 minutes.
• Add tomato paste and cook until fragrant, 1 minute.
• Add cream (see ingredients), garlic & herb seasoning and cook, stirring,
1 minute.
• Add cooked penne and reserved pasta water and cook, tossing, until
combined, 1 minute.
• Season to taste with salt and pepper.
• In a large bowl, combine a drizzle of the balsamic vinegar and olive oil, then
season to taste. Add tomatoes and rocket leaves and toss to coat. Sprinkle
with half the grated Parmesan cheese.
• Divide creamy chorizo and leek penne between bowls.
• Serve with cherry tomato and rocket salad and garnish with remaining
Parmesan cheese. Enjoy!
