Creamy Pasta with Chorizo & Olives
with cherry tomatoes, Romano pepper & spinach
Did you know that you can't eat freshly picked olives? Olives have to be cured in a saline solution for months to get their recognisable flavour.
Tags:
Extra Veggies
•Calorie Smart
Allergens:
Melk (inclusief lactose)
•Gluten
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
40 g
Diced chorizo
(Contains: Melk (inclusief lactose))
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
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)2837 kJ
Calories678 kcal
Fat26.4 g
Saturated Fat8.5 g
Carbohydrate77.7 g
Sugar13.9 g
Dietary Fiber10 g
Protein27.7 g
Salt2.3 g
Potassium428.8 mg
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 a drizzle of 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 and arrange everything on top.
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