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 penne pasta and dinner just became irresistible. *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Leek
1
Garlic
2 clove
Mild Chorizo
2 packet
Carrot
1
Garlic & Herb Seasoning
1 sachet
Diced Tomatoes with Garlic & Onion
1 packet
Brown sugar
0.5 tsp
Boiling water
2 cup
Penne
1 packet
Cream
0.5 packet
Grated Parmesan Cheese
1 packet
Parsley
1 packet
• Boil the kettle. Thinly slice leek. Finely chop garlic and mild chorizo (see ingredients). Thinly slice carrot into half-moons.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, carrot and leek until browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season.
• Reduce heat to medium, then add penne and cover pan with a lid. • Simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chorizo and creamy tomato penne 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.
4421
kJ
Energy (kJ)
1057
kcal
Calories
59.1
g
Fat
28
g
of which saturates
89.4
g
Carbohydrate
20
g
of which sugars
10.5
g
Dietary Fibre
38.4
g
Protein
1886
mg
Sodium
