Quick Double Chorizo & Semi-Dried Tomato Pasta
with Parmesan
Orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce. Topped off with a sprinkle of sharp Parmesan, it doesn’t get much better than this.
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
zucchini
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
garlic paste
2 packet
tomato paste
1 packet
chicken stock pot
1 bag
baby spinach leaves
½ packet
semi-dried tomatoes
(Contains Sulphites;)
1
carrot
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice zucchini into rounds. Grate carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.
• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add orecchiette. Cook until 'al dente', 8 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to pan.
Little cooks: Older kids, help add the pasta to the pan under adult supervision.
TIP: Cook chorizo in batches for best results.
• To the pan with the chorizo, add garlic paste and tomato paste. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir through pasta, cooked veggies and baby spinach leaves. Add 1/2 the grated Parmesan cheese. Toss to coat. Season with salt and pepper to taste.
• Divide chorizo pasta between bowls. • Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to serve. Enjoy!
Little cooks: Add the finishing touch by topping the pasta with the garnishes!