Creamy Pasta with Chorizo & Olives
with cherry tomatoes, Romano pepper & spinach4.0(1,4K)
Calories
:
671 kcalProtein
:
26.8g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Mosterd
- Soja
Did you know that you cannot eat freshly picked olives? Olives have to be cured in a saline solution for months to get their recognisable flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
35 g
Diced chorizo
90 g
Penne
(Contains: May contain traces of allergens, Mosterd, Soja, Tarwe)
1 teaspoon
Ground paprika
½ piece
Garlic
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
125 g
Red cherry tomatoes
50 g
Spinach
1 piece
Romano pepper
15 g
Green olives
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2807 kJ
Calories671 kcal
Fat26.6 g
Saturated Fat8.6 g
Carbohydrate76.1 g
Sugar13.3 g
Dietary Fiber10 g
Protein26.8 g
Salt2.3 g
Calcium52.5 mg
Iron1 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
•Pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Heat a clean frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes, then remove from the pan and set aside.
2
- Boil the pasta for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.
- Crush or mince the garlic and cut the Romano pepper into thin strips.
- Heat the olive oil in the same frying pan over medium-high heat.
- Fry the garlic with the Romano pepper for 2 - 3 minutes, then add the paprika and and fry for 2 more minutes.
3
- Halve the cherry tomatoes and the olives.
- Stir the cream cheese and the white balsamic vinegar into the pasta, along with a splash of pasta water as needed.
- Tear the spinach directly into the pan, adding it gradually if necessary.
- Toss well and season to taste with salt and pepper.
4
- Serve the pasta in bowls or deep plates.
- Top with the Romano pepper, the chorizo, the cherry tomatoes and the olives.
