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: 1 sachet Garlic & Herb Seasoning; Portobello Mushrooms; 1 packet Leek; 1 packet Penne; 200 g Mild Chorizo; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 2 Radish

with Rocket & Parmesan Salad

Get up to $175 off

Tags:

Easy

Allergens:

Gluten

•Wheat

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Portobello Mushrooms

1 packet

Leek

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy, Eggs. )

200 g

Mild Chorizo

1 packet

Tomato Paste

1 packet

Rocket leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Radish

Nutrition Values

Calories1170 kcal

Energy (kJ)4880 kJ

Fat75.8 g

of which saturates42.2 g

Carbohydrate80.2 g

of which sugars14.5 g

Dietary Fibre6.8 g

Protein38 g

Sodium1440 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.

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, thinly slice leek and radish. Finely chop chorizo. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chorizo and leek tossing, until golden, 4-5 minutes.

• 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 and chorizo penne between bowls. • Garnish with remaining Parmesan cheese. • Serve with rocket and Parmesan salad. Enjoy!