Easy Chorizo & Semi-Dried Tomato Pasta
with Rocket & Parmesan Salad
Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create this simple but elegant meal. Serve with a peppery rocket and sharp Parmesan salad to balance out the richness and dinner is complete.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
tomato
1
carrot
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 bag
rocket leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Roughly chop tomato and semi-dried tomatoes. Grate carrot. Cut mild chorizo into 1cm-thick half-moons. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return pasta to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return frying pan to a medium-high heat. Cook tomato and carrot, stirring occasionally, until slightly softened, 6-7 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Add light cooking cream, garlic & herb seasoning and Nan's special seasoning to frying pan and cook, stirring, until slightly thickened, 1 minute. • Return chorizo to frying pan, then add cooked fettuccine, semi-dried tomatoes and reserved pasta water. Cook, tossing, until combined and heated through, 1 minute. • Stir through 1/2 the grated Parmesan cheese.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then add rocket leaves, tossing to coat. Top with remaining Parmesan. • Divide chorizo and semi-dried tomato pasta between bowls. • Serve with rocket and Parmesan salad.