with Cheese, Crispy Onions and Chilli
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Tomato and Chorizo Spaghetti in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Spaghetti
180 grams
Diced Chorizo
60 grams
Tomato Puree
30 grams
Creme Fraiche
150 grams
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Greek Style Salad Cheese
50 grams
Crispy Onions
1 sachet(s)
Chilli Flakes
1 pinch
Sugar
0.5 tsp
Water for the Sauce
150 milliliter(s)
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Fry the chorizo, 3-4 mins.
- Stir in the tomato puree. Fry, 1 min.
- Add the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.
- Stir the pasta into the sauce. Add a splash of water if needed.
- Share between bowls. Crumble over the cheese.
- Sprinkle over the crispy onions and chilli flakes.
- Enjoy!
3492
kJ
Energy (kJ)
835
kcal
Energy (kcal)
45
g
Fat
24.2
g
of which saturates
78.9
g
Carbohydrate
9.8
g
of which sugars
4.1
g
Dietary Fibre
28.3
g
Protein
3.53
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
