Quick Creamy Tex-Mex Chorizo Pasta
with Peppers and Corn
This Southwestern-inspired meal is a packed with flavour and low on prep! It's sure to become your new week-day go-to.
:
Quick
•New
•15 min meal
:
Wheat
•Mustard
•Milk
15 minutes
5 minutes
250 g
Chorizo Sausage, uncased
170 g
Spaghetti
()
2 tbsp
Tex-Mex Paste
( )
2 tbsp
Tomato Sauce Base
()
1 tbsp
Southwest Spice Blend
()
113 g
Corn Kernels
56 mL
Cream
()
1 piece
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
()
7 g
Parsley
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
Calories930 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate92 g
Sugar13 g
Dietary Fiber10 g
Protein39 g
Cholesterol130 mg
Sodium1910 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium175 mg
Iron5.5 mg
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
1
- Once water is boiling, add spaghetti and corn to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
2
- Meanwhile, heat a large non-stick pan over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and peppers.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Season with salt and pepper.
3
- Add Southwest Spice Blend, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook, stirring constantly, until mixture is well combined, 2-3 min.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine, until cheese melts, 1 min.
- Season with salt and pepper, to taste.
4
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop parsley, then sprinkle over pasta.