One-Pot Chorizo & Creamy Tomato Penne
with Leek & Parmesan Cheese- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
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 penne pasta and dinner just became irresistible.
Ingredients
1
leek
2 clove
garlic
1 packet
Mild Chorizo
1
carrot
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Penne
(Contains: Gluten; May be present: Soy, Eggs)
½ packet
cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
parsley
Not included in your delivery
olive oil
½ tsp
brown sugar
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients). Thinly slice carrot into half-moons.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, carrot and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season.
• Reduce heat to medium, then add penne and cover pan with a lid. • Simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chorizo and creamy tomato penne between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
