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.
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