with Leek & Parmesan Cheese
Cheesy, rich and red, it’s a tomato sauce that’s very easy on the tastebuds. There’s tomato and leek stirred through alongside mild chorizo, toss everything in a bowl of fusilli pasta and dinner just became irresistible.
Allergens
Utensils
Tags
Olive oil
Leek
1
Garlic
2 clove
Mild Chorizo
0.5 packet
Garlic & Herb Seasoning
1 sachet
Tinned cherry tomatoes
1 tin
Brown sugar
1 tsp
Boiling water
1.5 cup
Fusilli
1 packet
Cream
0.5 packet
Grated Parmesan Cheese
1 packet
Parsley
1 bag
• Boil the kettle. Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and leek until browned, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar and boiling water (11/2 cups for 2 people / 3 cups for 4 people) and bring to the boil. Season to taste.
• Reduce heat to medium, then add fusilli and cover pan with a lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chorizo and creamy tomato fusilli between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
3682
kJ
Energy (kJ)
45.8
g
Fat
23.4
g
of which saturates
81.6
g
Carbohydrate
16.6
g
of which sugars
29.5
g
Protein
1186
mg
Sodium
