Chorizo, Corn & Courgette Fusilli
with Parmesan
There are plenty of choices for a good risoni out there, but we’re positive we have the winning combination of ingredients that will top the lot. The mild spice of the chorizo is cooled by roasted courgette and corn, then zested with lemon juice and doused in a tomato sauce. That sounds (and tastes) like the best to us.
Unfortunately, this week's risoni was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
sweetcorn
1
courgette
½ packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
½
lemon
1 packet
Mild Chorizo
1 sachet
Garlic & Herb Seasoning
1 packet
Soffritto Mix
½ packet
tomato paste
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut courgette into bite-sized chunks. Drain the sweetcorn. • Place courgette and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
• Meanwhile, half-fill a large saucepan with water and a generous pinch of salt. Bring to the boil. • Cook fusilli (see ingredients) in the boiling water, over high heat, until 'al dente', 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to the pan with a drizzle of olive oil. • While the fusilli is cooking, zest lemon to get a pinch, then slice into wedges. Finely chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, garlic & herb seasoning and soffritto mix until browned, 4-5 minutes. • Add tomato paste (see ingredients) and the butter and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cooked fusilli, roasted veggies, reserved pasta water, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste.
• Divide chorizo, corn and courgette fusilli between bowls. • Sprinkle over grated Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.