Pasta bowl with chorizo and olives
with cherry tomatoes
Tags:
Calorie Smart
•Quick
Allergens:
Wheat
•Milk
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Sun Dried Tomato Paste
65 grams
Creme Fraiche
(Contains Milk)
250 grams
Cherry Tomatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2654 kJ
Energy (kcal)634 kcal
Fat26.2 g
of which saturates10.8 g
Carbohydrate73.9 g
of which sugars9.3 g
Dietary Fiber0.5 g
Protein25.3 g
Cholesterol0 mg
Salt2.9 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
•Pan
•Pot with Lid
•Cutting board
Instructions
1
- Bring water to the boil in a large pot with a lid for the pasta.
- Heat a pan without oil on medium heat and fry the chorizo for 2-3 minutes. Remove from the pan and keep aside.
2
- Cook pasta, covered, for 9-11 minutes. Drain, reserving 1 cup of cooking water.
- Halve the cherry tomatoes and olives.
- Mix the creme fraiche and a dash of cooking liquid through the pasta. Season with salt and pepper.
3
- Divide the pasta over bowls or deep plates.
- Garnish with the chorizo, cherry tomatoes, olives and the pepper pesto.
