Quick Creamy Tex-Mex Double Chorizo Pasta
with Peppers and Corn
This Southwest-inspired pasta dish is a packed with flavour and low on prep! It's sure to become a new favourite for busy weeknights.
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Chorizo Sausage, uncased
170 g
Spaghetti
(Contains Wheat)
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
113 g
Corn Kernels
56 mL
Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Cilantro
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Once the water is boiling, add spaghetti and corn to the pot.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- 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.
- 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.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop cilantro, then sprinkle over pasta.
If you've opted for double chiorizo, cook it in the same way the recipe instructs you to cook the regular portion of chorizo. Work in batches, if necessary.