with Charred Corn and Pepper
Tangy and smoky, Central American style spice mix gives any dish a delicious depth and warmth, made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme. The spiced sauce pairs perfectly with the creamy filling of the parma ham pasta and makes a meal that's ready in less than 15 minutes. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Sweetcorn
160 grams
Bell Pepper
1 unit(s)
Parma Ham & Parmigiano Reggiano Filled Pasta
250 grams
Tomato Puree
30 grams
Central American Style Spice Mix
1 sachet(s)
Chicken Stock Paste
10 grams
Creme Fraiche
75 grams
Grated Hard Italian Style Cheese
20 grams
Baby Spinach
40 grams
Water for the Sauce
150 milliliter(s)
Honey
1 tbsp
- Drain the sweetcorn. Halve the pepper and discard the core and seeds. Slice into thin strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the sweetcorn and pepper, 5-6 mins. Adjust the heat if necessary.
- Stir only twice - you want the veg to pick up some nice colour.
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the filled pasta, 3 mins.
- Once cooked, drain and drizzle with oil.
- Once the sweetcorn and pepper have charred, reduce the heat to medium-low.
- Stir in the tomato puree, Central American style spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
- Stir in the cooked pasta. Add a splash of water if it's a little too thick.
- Serve in bowls.
2537
kJ
Energy (kJ)
606
kcal
Energy (kcal)
27.3
g
Fat
15.4
g
of which saturates
67
g
Carbohydrate
23.2
g
of which sugars
9
g
Dietary Fibre
22.1
g
Protein
3.94
g
Salt
