Cheesy Chorizo Pasta
with Arugula and Baby Spinach
Crispy bits of pan-fried chorizo transform creamy cheese sauce into a glorious rose colour! It's the elevated mac and cheese you didn't know you were missing!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
170 g
Cavatappi
(Contains Gluten)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
237 mL
Cream
(Contains Milk)
113 g
Arugula and Spinach Mix
56 g
Onion, chopped
2 unit
Green Onion
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice green onions.
Heat a large-non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
While chorizo cooks, add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return cavatappi to the same pot, off heat.
Add onions and garlic puree to the pan with chorizo. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle flour into the pan. Cook, stirring often, until onions and chorizo are coated, 1 min. Add cream and bring to a boil over high heat. Cook, stirring often, until sauce thickens, 1 min.
Add chorizo cream sauce, cheese, reserved pasta water, arugula and spinach mix and 1 tbsp butter (dbl for 4 ppl) to the pot with cavatappi. Stir until cheese melts and arugula and spinach mix wilts, 1 min
Divide pasta between bowls. Sprinkle green onions over top.
