Quick Creamy Chorizo & Mushroom Orecchiette

Name: Quick Creamy Chorizo & Mushroom Orecchiette with Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 3 clove garlic; ½ packet panko breadcrumbs; 1 packet portabello mushrooms; 1 Brown Onion; 1 packet Mild Chorizo; 1 sachet Garlic & Herb Seasoning; ½ bottle cream; 20 g butter; 1 bag baby spinach leaves; 1 packet orecchiette; 1 carrot

with Garlic Pangrattato

4.5(28)

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Calories

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Protein

37.9g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Gluten(Wheat)
Milk
Gluten
Soy
Eggs
May contain traces of allergens

Al dente spirals of orecchiette pasta combine with a rich creamy sauce and smokey chorizo to create an elegant meal fit for only the best. Add nutritious greens and a garlic pangrattato for crunch and dinner is complete. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3 clove

garlic

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

portabello mushrooms

Brown Onion

1 packet

Mild Chorizo

1 sachet

Garlic & Herb Seasoning

½ bottle

cream

(Contains: Milk; )

1 bag

baby spinach leaves

1 packet

orecchiette

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

carrot

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)5477 kJ

Fat86.2 g

of which saturates46.1 g

Carbohydrate91.9 g

of which sugars13.1 g

Protein37.9 g

Sodium1492 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 Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.

• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, slice carrot into half-moons. Roughly chop onion and mild chorizo. Thinly slice portabello mushrooms.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add mushrooms, carrot and onion and cook until tender, 4-6 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and reserved pasta water. Stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste.