Easy Chorizo & Semi-Dried Tomato Pasta
with Green Salad
Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create this simple but elegant meal, which will even get the kids' stamp of approval (they can help you whip this one up, too). Serve with a slightly peppery salad to balance out the richness 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!
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 packet
semi-dried tomatoes
(Contains Sulphites;)
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 bag
mixed leaves
1 sachet
Nan's special seasoning
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 the carrot. Slice mild chorizo into 1cm-thick half-moons. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over 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 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 and cook, stirring, until slightly thickened, 1 minute. • Return chorizo to 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. Season with salt and pepper to taste. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed leaves, tossing to coat.
Little cooks: Take the lead by combining the ingredients for the dressing and tossing the salad.
• Divide chorizo and semi-dried tomato fettuccine between bowls. Top with remaining Parmesan cheese. • Serve with green salad.
Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!