One-Pot Southwest Chorizo and Cavatappi
with Monterey Jack and Baby SpinachCalories
:
890 kcalProtein
:
43g proteinTotal
:
25 minutesDifficulty
:
MediumFamily Friendly
Quick
Allergens:
- Wheat
- Mustard
- Milk
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Egg
- May contain traces of allergens
This one-and-done dinner-in-a-hurry packs chroizo, veggies and pasta into one easy bowl. The best part? It's a meal everyone is sure to devour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Chorizo Sausage, uncased
170 g
Cavatappi
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
28 g
Baby Spinach
369 mL
Crushed Tomatoes
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories890 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber13 g
Protein43 g
Cholesterol105 mg
Sodium2300 mg
Trans Fat0.4 g
Potassium1800 mg
Calcium300 mg
Iron7.5 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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
Cooking Steps
1
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
2
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Transfer peppers to a plate. Set aside.
3
- Reheat the same pot over medium-high.
- When hot, add chorizo and onions to the dry pot.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat, if desired.
4
- Add Tex-Mex paste, crushed tomatoes, broth concentrate, 2 cups (3 1/2 cups) water and 1/2 tsp (1 tsp) salt to the pot with chorizo and onions.
- Stir to combine, then bring to a boil over high.
- Once boiling, stir in cavatappi and reduce heat to medium.
- Simmer uncovered, stirring often to prevent sticking to the pot, until cavatappi is tender, 14-16 min. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
5
- If desired, roughly chop spinach.
- Add peppers, spinach and half the cheese to the pot with cavatappi.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Season with pepper, to taste.
6
- Divide Southwest chorizo and cavatappi between bowls.
- Sprinkle remaining cheese over top.
7
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The simple sauce was flavorful, especially with chorizo. Some found it tasty, while others thought it could use more Tex-Mex paste for extra flavor.
- Suggestions: Consider adding more spinach to boost the vegetable content. You might want to reduce the pasta ratio for a better balance of ingredients.
- Portions: The portion size was generally good, though some felt there was too much pasta compared to other ingredients.
