with Sweet Peppers, Green Onions and Sour Cream
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Garlic • Green onion.
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Tags
Chorizo Sausage, uncased
250 g
Cavatappi
170 g
Tex-Mex Paste
1 tbsp
Enchilada Spice Blend
8 g
Sweet Bell Pepper
1 unit(s)
Tomato Sauce Base
4 tbsp
Tomato
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Green Onion
2 unit(s)
Sour Cream
86 mL
Garlic, cloves
2 unit(s)
Hot Sauce
1 tbsp
Oil
0.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, bring a large pot of salted water to a boil.
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until tender.
- Season with salt and pepper, then transfer to a plate.
- Reduce heat of the same pan to medium.
- Add chorizo and Enchilada Spice Blend. Cook for 3-5 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Thinly slice green onion.
- To the same pan, add garlic, Tex-Mex paste and tomato sauce base. Cook for 2-3 min, stirring often, until fragrant.
- Add 1/2 cup (1 cup) reserved pasta water. Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper. (TIP: Add a splash more reserved pasta water for a looser sauce.)
- To the pot with strained cavatappi, add chorizo mixture, peppers and cheese. Stir to combine.
- Divide pasta between bowls.
- Dollop with sour cream.
- Sprinkle tomatoes and green onions over top.
- Drizzle with hot sauce, if you like.
If you've opted to get chorizo, cook chorizo in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
870
kcal
Calories
42
g
Fat
18
g
Saturated Fat
83
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
42
g
Protein
125
mg
Cholesterol
1880
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream
with Sweet Peppers, Green Onions and Sour Cream