HelloHero: Extra Cheesy Chorizo Pasta
with Rocket Salad & Semi-Dried Tomato
Golden strands of pasta combine with semi-dried tomatoes, cream and smokey chorizo to create this simple but elegant meal, which will even get the kids' stamp of approval. Serve with a slightly peppery salad to balance out the richness and dinner is complete.
We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
semi-dried tomatoes
(Contains Sulphites;)
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
¾ packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
snacking tomatoes
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Roughly chop semi-dried tomatoes and chorizo. • 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 and snacking tomatoes, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return frying pan to medium-high heat. Add garlic paste and Nan's special seasoning and cook until fragrant, 1 minute.
• Return chorizo and snacking tomatoes to pan then add light cooking cream, cooked fettuccine, semi-dried tomatoes and reserved pasta water, tossing, until combined and heated through, 1 minute. Season with salt and pepper to taste. • Meanwhile, in a large bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season. 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 Parmesan cheese. • Serve with rocket salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!