Speedy Creamy Chorizo & Sweetcorn Pasta
with Spinach
You can’t beat creamy, cheesy pasta, and that’s exactly what this recipe delivers. The smooth, creamy taste of the pasta sauce made with creme fraiche compliments the stronger flavours of smoky chorizo, charred sweetcorn and garlic. Spinach is stirred through the pasta for a slight bitterness that works perfectly with the creaminess and an extra dose of veggies. With a total cooking time of 20 minutes, this dish is minimal effort and maximum flavour!
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
200
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Sweetcorn
1
Onion
1
Garlic Clove
1
Coriander
120
Diced Chorizo
1
Chilli Flakes
1
Baby Spinach
150
Creme Fraiche
(Contains Milk)
½
Chicken Stock Powder
1
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill a large saucepan with water and bring to the boil with 1/4 tsp of salt for the pasta. Once boiling, add the rigatoni to the pan and cook for 12 mins. Once cooked, drain in a colander and drizzle with a little oil.
Meanwhile, drain and rinse the sweetcorn in a sieve. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Put a large frying pan on high heat (no oil). Once hot, add the diced chorizo and sweetcorn to the pan. Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally.
Once browned, lower the heat to medium. Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally. Mix in the garlic and a pinch of chilli flakes (careful, they're hot!). Cook for 30 seconds. Stir in the spinach, 1 handful at a time, until wilted.
Once the spinach has wilted, add the creme fraiche, water for the sauce (see ingredients list for amount) and the chicken stock powder into the pan. Stir to dissolve the stock powder. Bring to the boil then remove from the heat. Mix in half the coriander and half the hard Italian cheese. Season to taste with salt and pepper.
Add the drained pasta to the frying pan and gently mix until well coated in the sauce. Reheat quickly if necessary. Serve in large bowls with the remaining coriander and hard Italian cheese sprinkled on top. Enjoy!
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