Cajun Chorizo and Chickpea Pasta
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Cajun Chorizo and Chickpea Pasta

Cajun Chorizo and Chickpea Pasta

with Italian grated cheese and pesto

Pasta water is added to the lightly spiced Cajun sauce in this recipe which serves a few important purposes. The starchy water helps the sauce to adhere to the rigatoni and emulsify with the fat and cheese in this dish.

Tags:
Discovery
Quick
Allergens:
Milk
Wheat
Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

1 pack(s)

Chickpeas

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 tin(s)

Tomato Paste

1 sachet(s)

Green Pesto

(Contains Milk)

1 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

110 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Onion

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)4359 kJ
Energy (kcal)1042 kcal
Fat46.2 g
of which saturates17.5 g
Carbohydrate100.6 g
of which sugars13.4 g
Dietary Fiber12.2 g
Protein42.4 g
Cholesterol0 mg
Salt3.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pan with Lid
Colander

Instructions

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni
  • When boiling, add the rigatoni to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, reserve 50ml pasta water (double for 4p) then drain in a colander and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Time to Fry
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Drain and rinse the chickpeas in a sieve.
  • Peel and grate the garlic (or use a garlic press).
  • Place a large pan over medium-high heat (without oil).
  • Once the pan is hot, fry the onion and chorizo until the chorizo is starting to brown, 5-6 mins.
Make the Sauce
3
  • Add 1 tbsp butter (double for 4p) to the pan along with the Cajun spice mix and garlic. Cook for 30 secs. 
  • Add the chickpeas, tomato paste, creme fraiche, ¼ tsp salt, ½ tsp sugar and the reserved pasta water
  • Cover and simmer for 4-5 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve
4
  • Stir through the cheese and drained pasta
  • Taste and season with salt and pepper.
  • Divide the pasta between plates.
  • Drizzle the pesto over the top.