with Spinach and Cheese
This Speedy Creamy Chorizo and Sweetcorn Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Allergens
Utensils
Tags
Rigatoni Pasta
180
Sweetcorn
150
Garlic Clove
2
Diced Chorizo
90
Baby Spinach
40
Creme Fraiche
100.005
Grated Hard Italian Style Cheese
40
Water for the Sauce
50
a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, drain the sweetcorn in a sieve.
b) Peel and grate the garlic (or use a garlic press).
a) Put a large frying pan on high heat (no oil).
b) Once hot, add the chorizo and sweetcorn to the pan. Fry, stirring occasionally, until starting to brown, 4-5 mins.
c) Once browned, lower the heat to medium.
a) Stir in the garlic and cook for 30 secs.
b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Once the spinach has wilted, add the creme fraiche and water for the sauce (see pantry for amount) to the pan.
b) Bring to the boil, stirring, then remove from the heat.
c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.
a) Add the cooked pasta to the sauce and gently mix until well coated, reheating quickly if necessary.
b) Serve your chorizo and sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.
Enjoy!
818
kcal
Energy (kcal)
3423
kJ
Energy (kJ)
39.8
g
Fat
20.2
g
of which saturates
79.8
g
Carbohydrate
9.7
g
of which sugars
33.5
g
Protein
3.31
g
Salt
