Smoky Chorizo Ratatouille Pasta Bake
with chilli flakes and hazelnuts- Wheat
- Cereals containing gluten
- Milk
- Hazelnuts
- Nuts
- Mustard
- Soya
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
1 unit(s)
Courgette
1 unit(s)
Bell Pepper
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
26 grams
Smoky Base Paste
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Dried Chilli Flakes
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the courgette and slice widthways into 1cm thick rounds. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Add the veg to a lined baking tray and toss with oil, Mediterranean spice mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until softened and browned, 15-18 mins. Turn halfway through.
- 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, 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.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Place a pan over medium heat, no oil.
- Fry the chorizo and garlic, 3-5 mins. Add passata, creme fraiche, smoky base paste and sun dried tomato paste. Bring to a boil, reduce the heat and simmer until thickened, 4-5 mins.
- Stir half the cheese, the rigatoni and veg into the sauce. Season to taste with salt, pepper and sugar.
- Transfer the pasta to an oven dish. Sprinkle over the remaining cheese. Pop onto the top shelf of the oven until melted and golden, 5-6 mins.
- Share the cheesy ratatouille pasta bake between bowls.
- Sprinkle the chilli flakes and hazelnuts over the adults' portion.
