One-Pot Chorizo & Creamy Tomato Fusilli
with Leek & Parmesan Cheese
Cheesy, rich and red, it’s a tomato sauce that’s very easy on the tastebuds. There’s tomato and leek stirred through alongside mild chorizo, toss everything in a bowl of fusilli pasta and dinner just became irresistible.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
leek
2 clove
garlic
½ packet
Mild Chorizo
1 sachet
Garlic & Herb Seasoning
1 tin
tinned cherry tomatoes
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
½ packet
cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
parsley
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar and boiling water (11/2 cups for 2 people / 3 cups for 4 people) and bring to the boil. Season to taste.
• Reduce heat to medium, then add fusilli and cover pan with a lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chorizo and creamy tomato fusilli between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
