Easy Creamy Chorizo Farfalle
with Cherry Tomatoes & Parmesan
Golden 'bow ties' of farfalle combine with cherry tomatoes, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp Parmesan garnish for dimension and dinner is complete.
The quantities provided above are averages only.
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Ingredients
1 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 sachet
chicken-style stock powder
1 sachet
garlic & herb seasoning
1 bag
parsley
1 punnet
snacking tomatoes
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil a kettle of water. • Slice cherry tomatoes in half. Cut mild chorizo into thin half-moons. Roughly chop silverbeet. • Pour boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. Cook farfalle in boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook cherry tomatoes and chorizo until browned, 4-5 minutes. Add silverbeet and cook until wilted, 1-2 minutes. Add reserved pasta water, the plant-based cooking cream, chicken-style stock powder and garlic & herb seasoning and cook until bubbling, 1 minute.
• Add cooked pasta and shaved Parmesan cheese to the frying pan and stir to combine.
• Divide creamy chorizo and cherry tomato farfalle between bowls. • Tear over parsley leaves.