Quick Semi-Dried Tomato & Chorizo Fettuccine
with Rocket & Parmesan Salad
Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp rocket and Parmesan salad for crunch and dinner is complete.
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 bag
baby spinach leaves
2 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
light thickened cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 bag
rocket leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Roughly chop tomato. Grate zucchini. Finely chop garlic. Cut mild chorizo into 1cm half-moons. • Cook fettuccine in boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return pasta to the saucepan.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over a mediumhigh heat. • Cook chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return the frying pan to a medium-high heat. Cook tomato and zucchini, stirring occasionally, until slightly softened, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute.
• Add light thickened cream, garlic & herb seasoning and chicken stock powder to the frying pan. Cook, stirring for 1 minute. • Add cooked fettuccine and chorizo, semi-dried tomatoes and reserved pasta water to the sauce. Cook, tossing, until combined, 1 minute. Season with salt and pepper. • Combine a drizzle of balsamic vinegar and olive oil in a bowl. Season. Add rocket leaves and toss to coat. Top with 1/2 the grated Parmesan cheese.
• Divide creamy tomato and chorizo fettuccine between bowls and top with remaining grated Parmesan cheese. • Serve with rocket and Parmesan salad.