Speedy Creamy Chorizo and Sweetcorn Pasta
with Spinach and Cheese
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
160 grams
Sweetcorn
2 unit(s)
Garlic Clove
90 grams
Diced Chorizo
40 grams
Baby Spinach
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Boil a full kettle, then pour the boiled water into a large saucepan on high heat.
b) Add the rigatoni and 0.5 tsp salt to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, drain the sweetcorn in a sieve.
b) Peel and grate the garlic (or use a garlic press).
a) Put a large frying pan on high heat (no oil).
b) Once hot, add the chorizo and sweetcorn to the pan. Fry, stirring occasionally, until starting to brown, 4-5 mins.
c) Once browned, lower the heat to medium.
a) Stir in the garlic and cook for 30 secs.
b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Once the spinach has wilted, add the creme fraiche and water for the sauce (see pantry for amount) to the pan.
b) Bring to the boil, stirring, then remove from the heat.
c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.
a) Add the cooked pasta to the sauce and gently mix until well coated, reheating quickly if necessary.
b) Serve your chorizo and sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.
Enjoy!
