with Corn and Sweet Bell Peppers
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Tex mex paste (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) (mustard) • Green onion.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Corn Kernels
56.5 g
Green Onion
2 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Cheddar Cheese, shredded
0.25 cup
Cream Cheese
1 unit(s)
Tex-Mex Paste
0.5 tbsp
Milk
0.333 cup
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add cavatappi.
- Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- Core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Add peppers and half the corn (use all for 4 servings). Cook for 5-6 min, stirring often, until corn is tender and peppers are tender-crisp.
- Add half the Tex-Mex paste (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 30 sec, until water is absorbed. Season with pepper.
- To the pan with chorizo and veggies, add cream cheese, Monterey Jack, half the cheddar and 1/3 cup (2/3 cup) milk. Cook for 1-2 min, stirring occasionally, until all three types of cheese melt and sauce thickens. Season with salt and pepper.
- Remove from heat, then stir in 2 tbsp (1/4 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- To the pot with cavatappi, add chorizo-cheese sauce, then stir to coat.
- Divide cheesy cavatappi between bowls, then sprinkle remaining cheddar over top.
- Using a pair of kitchen shears or scissors, snip green onions over top.
900
kcal
Calories
44
g
Fat
20
g
Saturated Fat
83
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
46
g
Protein
135
mg
Cholesterol
1230
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
450
mg
Calcium
5
mg
Iron
with Corn and Sweet Bell Peppers
with Roasted Cauliflower and Creamy Ranch Drizzle
