Creamy Cajun Parma Ham Filled Pasta
with Charred Corn and Spinach
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
160 grams
Sweetcorn
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- Drain the sweetcorn.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the sweetcorn, 5-6 mins. Adjust the heat if necessary.
- Stir only twice - you want the sweetcorn to pick up some nice colour.
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the filled pasta, 3 mins.
- Drain and drizzle with oil.
- Once the sweetcorn has charred, reduce the heat to medium-low.
- Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry).
- Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
- Stir in the cooked pasta. Add a splash of water if it's a little too thick.
- Serve in bowls.
Enjoy!
