Smoky Chorizo Mafaldine
in creamy tomato sauce with pecorino & spinach
Did you know that 200 grams of spinach contains more calcium than a whole glass of milk?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
25 g
Diced chorizo
½ piece
Garlic
25 g
Chopped onion
100 g
Spinach
½ sachet(s)
Sicilian-style herb mix
50 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ can
Tinned cherry tomatoes
10 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the mafaldine for 7 minutes, then add the spinach and cook for 2 more minutes.
- Reserve some of the pasta water, then drain and set aside.
- Crush or mince the garlic.
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the chorizo with the garlic and the onion for 2 - 3 minutes.
- Deglaze the pan with the balsamic vinegar.
- Add the tinned cherry tomatoes, the cream cheese, the Sicilian-style herbs and the sugar, along with 25ml pasta water per person.
- Mix well to combine, then season to taste with salt and pepper. Allow to simmer until the mafaldine is done.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 300g of vegetables!
- Transfer the mafaldine and the spinach to the sauce and toss well to combine.
- Add some more pasta water as necessary if the sauce is too thick.
- Serve the mafaldine on plates and garnish with the Pecorino to finish.
