with Peppers and Corn
This Southwest-inspired pasta dish is a packed with flavour and low on prep! It's sure to become a new favourite for busy weeknights.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Spaghetti
170 g
Tex-Mex Paste
2 tbsp
Tomato Sauce Base
2 tbsp
Southwest Spice Blend
1 tbsp
Corn Kernels
113 g
Cream
56 mL
Sweet Bell Pepper
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cilantro
7 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
- Once water is boiling, add spaghetti and corn to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and peppers.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Season with salt and pepper.
- Add Southwest Spice Blend, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook, stirring constantly, until mixture is well combined, 2-3 min.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine, until cheese melts, 1 min.
- Season with salt and pepper.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop cilantro, then sprinkle over pasta.
920
kcal
Calories
46
g
Fat
19
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
10
g
Dietary Fiber
39
g
Protein
130
mg
Cholesterol
1900
mg
Sodium
0.4
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
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