Chorizo-Crusted Penne 'n' Cheese
with Garlicky Tenderstem Broccoli
Like the classic mac ‘n cheese, our recipe is packed full of cheesy deliciousness but with some added extras. Take the chorizo crumb. It adds a depth of smoky flavour and creates a crisp topping, the perfect counterpart to the ultra-creamy and silky cheese sauce. To finish, stir through garlicky tenderstem broccoli and asparagus to elevate this pasta dish from low-key to lavish in an instant.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
16
Plain Flour
200
Penne Pasta
150
Tenderstem Broccoli
1
Chicken Stock Powder
1
Echalion Shallot
1
Dried Thyme
60
Chorizo
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
25
Panko Breadcrumbs
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
1
Olive Oil
200
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Grate the cheese. Once boiling, add the wheat penne to the water, simmer until cooked, 12 mins. Drain in a colander, pop back in the pan and stir through a little oil to stop it sticking together.
Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Pour the chorizo and all its oil into a bowl and add the breadcrumbs and the olive oil (see ingredient list for amount). Add a grind of pepper, stir to coat the crumbs in the oil and leave to the side.
Put your frying pan back on medium-high heat. Add the oil (see ingredients for amount) and the shallot. Stir-fry until the shallot is soft, 3-4 mins then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water (see ingredient list for amount) and the stock powder. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.
Add the dried thyme and cheddar to the sauce and stir until the cheese is melted. Taste and add salt and pepper if it needs it. Add the pasta to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. Sprinkle the chorizo crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven. Meanwhile, wash out your frying pan and pop back on medium high heat.
Add a drizzle of oil to your frying pan and once hot, add the Tenderstem broccoli and season with salt and pepper. Stir-fry until starting to char, 1-2 mins. Add the garlic to the pan and stir-fry for a minute longer, then add a splash of water and cover the pan with a lid or kitchen foil. Lower the heat to medium and steam the broccoli until tender, 4-5 mins. Remove the pan from the heat.
Spoon the penne 'n cheese into bowls and serve the broccoli alongside. Enjoy!
