Easy Chorizo & Semi-Dried Tomato Pasta
with Zucchini & Parmesan
Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.
We’ve replaced the semi-dried tomatoes in this recipe with kalamata olives 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
zucchini
1 bag
soffritto mix
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
garlic paste
1 packet
tomato paste
1 packet
vegetable stock pot
1 packet
kalamata olives
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice zucchini into rounds. Finely chop carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and carrot, 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' (cooked through but still slightly firm in the centre), 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 saucepan.
• To the pan with the chorizo, add garlic paste and tomato paste. Cook until fragrant, 1 minute. • Add vegetable stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to coat. Season with salt and pepper to taste.
• Divide chorizo pasta between bowls. • Top with kalamata olives and remaining Parmesan to serve. Enjoy!