Quick Creamy Chorizo & Mushroom Orecchiette
with Garlic Pangrattato
Al dente spirals of orecchiette pasta combine with a rich creamy sauce and smokey chorizo to create an elegant meal fit for only the best. Add nutritious greens and a garlic pangrattato for crunch and dinner is complete.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly 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
3 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
portabello mushrooms
1
Brown Onion
1 packet
Mild Chorizo
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1
carrot
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, slice carrot into half-moons. Roughly chop onion and mild chorizo. Thinly slice portabello mushrooms.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add mushrooms, carrot and onion and cook until tender, 4-6 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and reserved pasta water. Stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste.
• Divide creamy chorizo and mushroom orecchiette between bowls. • Top with garlic pangrattato to serve. Enjoy!