Superquick Chorizo, Beef & Ricotta Fusilli
with Cherry Tomatoes & Parmesan
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Whip up a pasta dinner like no other, filled to the brim with mildly spiced chunks of chorizo, a burst of sweetness from the fresh cherry tomatoes and a rich creamy sauce stirred through to bring it all together. Top it off with ricotta and fresh parsley.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 tin
Tinned Cherry Tomatoes
1
Fusilli
(Contains: Wheat, Gluten May be present: Soy)
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Leek
1
Ricotta
(Contains: Milk)
250 g
Beef Mince
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Meanwhile, roughly chop mild chorizo. Thinly slice courgette into half-moons. • Cook fusilli in boiling water, over high heat, until 'al dente', 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, add tinned cherry tomatoes and a splash of the reserved pasta water and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, stir through cooked fusilli, grated Parmesan cheese and baby leaves. Season to taste. TIP: Add a splash more of pasta water if the mixture looks dry.
• Divide quick creamy cherry tomato, beef and chorizo fusilli between bowls. • Dollop over ricotta and tear over parsley to serve. Enjoy!
