NZ Mediterranean Roasted Chorizo & Courgette Fusilli
with Feta Cheese
- Milk
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
- Soy
- Eggs
Ingredients
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
1 packet
Fusilli
(Contains: Wheat, Gluten May be present: Soy, Eggs)
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1 sachet
Thyme
1
Red Onion
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Courgette
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Slice courgette into half-moons. Thinly slice red onion into wedges. Roughly chop mild chorizo. • Finely chop garlic. Pick thyme leaves.
• Place chorizo, onion and courgette on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until lightly browned and tender, 15-20 minutes.
• While the veggie is roasting, pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan with a drizzle of olive oil.
• When the veggies have 5 minutes remaining, in large frying pan, heat drizzle of olive oil over medium heat. • Cook garlic and thyme until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken style stock powder, the butter, brown sugar and reserved pasta water. Cook until slightly thickened, 2-3 minutes.
• Add baby spinach leaves, chorizo, roast veggies and cooked pasta to the sauce. • Toss well to combine and season to taste. TIP: Add a splash of water if the sauce looks too thick.
• Divide Mediterranean chorizo & courgette fusilli between bowls. • Crumble over feta cheese to serve. Enjoy!
