Creamy Chorizo, Cauliflower & Parmesan Penne

Name: Creamy Chorizo, Cauliflower & Parmesan Penne with Goat Cheese & Chilli Flakes
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Fusilli; 1 sachet Chilli Flakes; 1 packet Baby Leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Cauliflower; 200 g Mild Chorizo; 1 packet Goat Cheese; 1 drizzle olive oil; 20 g butter; ¼ tsp pepper

with Goat Cheese & Chilli Flakes

Get up to $175 off

Cheesy, creamy and just the right kick! This ooey gooey penne is comfort food with a twist; chorizo, velvety sauce, tender pasta and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Fusilli

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

1 sachet

Chilli Flakes

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Cauliflower

200 g

Mild Chorizo

1 packet

Goat Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¼ tsp

pepper

Nutrition Values

Calories1480 kcal

Energy (kJ)6180 kJ

Fat103 g

of which saturates57.3 g

Carbohydrate79.9 g

of which sugars14.4 g

Dietary Fibre6.4 g

Protein53.6 g

Cholesterol37 mg

Sodium1570 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

•Large Pan

Cooking Steps

• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt.
• To the boiling water, add penne and cook until ‘al dente’, 9 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.

• Meanwhile, cut cauliflower into small florets. • Cut mild chorizo into 1cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Transfer to a plate. • Return large frying pan to high heat with a good drizzle of olive oil. • Add cauliflower and cook, tossing, until softened, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.

• Add cooked pasta, cooked chorizo, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.