Cajun Chorizo and Chickpea Pasta with Prawns
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:
Quick
•Eat Me First
Allergens:
Milk
•Wheat
•Sulphites
•Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
90 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 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)
Leek
1 sachet(s)
Sun Dried Tomato Paste
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tbsp
Butter
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4599 kJ
Energy (kcal)1099 kcal
Fat44.3 g
of which saturates20.6 g
Carbohydrate110.5 g
of which sugars16.3 g
Dietary Fiber43.4 g
Protein51.4 g
Cholesterol78 mg
Salt5 g
Potassium272.8 mg
Calcium71.9 mg
Iron0.6 mg
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
Cooking Steps
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, 10-12 mins.
- Once cooked, reserve 50ml pasta water (per 2P) 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.
2
- Meanwhile, trim the leek, removing the tough outer layers if necessary. Cut widthways at an angle into 2cm slices.
- 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 leek and chorizo until the chorizo is starting to brown, 5-6 mins.
NOTE: Adding prawns? Add to the hot pan along with the chorizo and follow the recipe as written.
3
- Add 1 tbsp butter (per 2P) 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 (per 2P), ½ tsp sugar (per 2P) 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.
4
- Stir through the cheese and drained pasta.
- Taste and season with salt and pepper.
- Divide the pasta between plates.
- Drizzle the sun dried tomato pesto over the top.
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