Simple Stovetop Veggie 'Nduja Chorizo Mac & Cheese
with Baby Leaf Salad and Cucumber
This Simple Stovetop Veggie 'Nduja Chorizo Mac & Cheese will be on your table in less than 25 minutes. Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour.
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
2 unit(s)
Garlic Clove
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
60 grams
Mature Cheddar Cheese
(Contains Milk)
3 unit(s)
Mini Cucumber
10 grams
Vegetable Stock Paste
1 sachet(s)
Mixed Herbs
150 grams
Creme Fraiche
(Contains Milk)
½ sachet(s)
Vegan ‘Nduja
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
1 bunch(es)
Chives
90 grams
Diced Chorizo
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle for the macaroni.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water from your kettle into a large saucepan on high heat with 1/2 tsp salt.
b) Add the macaroni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together. Set aside.
a) Meanwhile, grate the Cheddar cheese.
b) Trim the cucumber and slice into 1cm thick rounds.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo and fry until starting to brown, 3-4 mins.
c) Next, add the garlic and fry, 30 secs.
d) Add the veg stock paste, mixed herbs, creme fraiche, cooked pasta and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to medium.
a) Stir in the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder) and both the grated Cheddar and hard Italian style cheese.
b) Simmer until piping hot, 1-2 mins.
c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
a) Share the mac & cheese between your bowls.
b) Serve the baby leaves and cucumber alongside and drizzle over the balsamic glaze to finish.
Enjoy!
