One-Pot Double Chorizo & Tomato Penne
with Hidden Veggies & Parmesan Cheese
Cheesy, rich and red, it’s a tomato sauce that’s very easy on the taste buds. There’s sweet and tender leek stirred through alongside mild chorizo, toss everything in a bowl of penne pasta and dinner just became irresistible.
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
leek
2 clove
garlic
1 stalk
celery
2 packet
Mild Chorizo
1
carrot
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
½ tsp
brown sugar
2 cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice leek. • Finely chop garlic and celery. • Thinly slice carrot into half-moons. • Roughly chop mild chorizo (see ingredients).
• In a large deep frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, carrot, celery and leek until browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add diced tomatoes, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season.
• Reduce heat to medium, then add penne and cover pan with a lid. • Simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chorizo and tomato penne between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.