Easy Creamy Tomato, Mushroom & Chorizo Penne

Name: Easy Creamy Tomato, Mushroom & Chorizo Penne with Rocket & Parmesan Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 packet portabello mushrooms; 1 packet Mild Chorizo; ½ bottle cream; ½ sachet Garlic & Herb Seasoning; 1 sachet Chicken-Style Stock Powder; 1 drizzle balsamic vinegar; 1 packet tomato paste; 1 bag salad leaves; 2 radish; 1 packet penne; 2 clove garlic; 1 packet Grated Parmesan Cheese

with Rocket & Parmesan Salad

Get up to $175 off

Golden pipes of penne combine with rich tomato paste, cream and smokey chorizo to create an elegant meal fit for only the best. Add sharp Parmesan and a rocket salad for crunch and dinner is complete.

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

leek

1 packet

portabello mushrooms

1 packet

Mild Chorizo

½ bottle

cream

½ sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

tomato paste

1 bag

salad leaves

radish

1 packet

penne

2 clove

garlic

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)4107 kJ

Fat53.7 g

of which saturates27.6 g

Carbohydrate80.3 g

of which sugars13.1 g

Protein40 g

Sodium2106 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. Thinly slice the leek, portabello mushrooms and radish. Finely chop garlic. Cut mild chorizo into 1cm half-moons. • Cook penne in boiling water until 'al dente', 9 minutes.
• Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then return pasta to saucepan.

• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-5 minutes. • Transfer chorizo to a plate, leaving any residual oil in the pan.

• Return frying pan to a medium-high heat with residual oil in pan. Cook mushrooms until tender, 4-5 mins. Add leek and cook until tender, 2 mins. • Add garlic and tomato paste and cook until fragrant, 1 minute. Add longlife cream (see ingredients), garlic & herb seasoning and chicken-style stock powder and cook, stirring, 1 minute. • Add cooked linguine and reserved pasta water, then return chorizo to pan and cook, tossing, until combined, 1 minute. • Season to taste.

• In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add radish and rocket leaves and toss to coat. Sprinkle with 1/2 the grated Parmesan cheese. • Divide creamy tomato, mushroom and chorizo penne between bowls. • Garnish with remaining Parmesan cheese. • Serve with rocket and Parmesan salad.