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Pasta with chorizo & olives

Pasta with chorizo & olives

with bell pepper and cherry tomatoes

Tags:
Quick
•Calorie Smart
Allergens:
Wheat
•Milk
•Mustard
•Barley

The quantities provided above are averages only.

Total15 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

90 grams

Chorizo

1 sachet(s)

Sun Dried Tomato Paste

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

2 sachet(s)

Paprika

65 grams

Creme Fraiche

1 sachet(s)

Chicken Stock

1 sachet(s)

Olives

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3165 kJ
Energy (kcal)756 kcal
Fat36.1 g
of which saturates11.9 g
Carbohydrate80.7 g
of which sugars13.6 g
Dietary Fiber7.7 g
Protein26.2 g
Salt5.2 g
Potassium356.9 mg
Calcium16 mg
Iron0.4 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

•Pan
•Pot with Lid
•Cutting board

Cooking Steps

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.
  • Press or finely chop the garlic. Slice the pepper into thin strips.
  • Halve the cherry tomatoes.
  • Roughly chop the olives.
  • Reheat the chorizo ​​pan with 1/2 tbsp oil per person. Add the garlic and bell pepper and fry for 2-3 minutes.
  • Add paprika powder and fry for another 2 minutes.
3
  • Mix the creme fraiche, vegetable stock and a dash of cooking liquid through the pasta. Season with salt and pepper.
4
  • Divide the pasta over bowls or deep plates.
  • Garnish with the roasted peppers, chorizo, cherry tomatoes, olives and the pepper pesto.