Easy Creamy Tomato & Chorizo Spaghetti
with Rocket & Parmesan Salad
Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp rocket and Parmesan salad for crunch and dinner is complete.
"Keep an eye out...Due to recent sourcing challenges, we’ve replaced fettuccine with spaghetti, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!"
The quantities provided above are averages only.
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 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
tomato
1
pear
1 packet
Mild Chorizo
½ bottle
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 sachet
beef-style stock powder
1 bag
salad leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Roughly chop the tomato. Thinly slice the pear. Finely chop the garlic. Cut the mild chorizo into 1cm half-moons. Cook the spaghetti in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then return the spaghetti to the saucepan.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving any residual oil in the pan.
Return the frying pan to a medium-high heat with the residual oil in the pan. Cook the tomato, stirring occasionally, until slightly softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Add longlife cream (see ingredients), garlic & herb seasoning and beef-style stock powder and cook, stirring, 1 minute. Add the cooked spaghetti and reserved pasta water, then return the chorizo to the pan and cook, tossing, until combined, 1 minute. Season to taste.
While the sauce is cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl, then season. Add the rocket leaves and pear, then toss to coat. Top with 1/2 the grated Parmesan cheese. Divide the creamy tomato and chorizo spaghetti between bowls. Top with the remaining Parmesan cheese. Serve with the rocket and Parmesan salad.