Smoky Chorizo Mafaldine
in creamy tomato sauce with pecorino & spinach4.0(1,1K)
Calories
:
717 kcalProtein
:
29.9g proteinDifficulty
:
EasyExtra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
Did you know that 200 grams of spinach contains more calcium than a whole glass of milk?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Mafaldine
(Contains: Ei, Soja, May contain traces of allergens, Tarwe, Gluten)
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
Energy (kJ)2999 kJ
Calories717 kcal
Fat26.8 g
Saturated Fat11.7 g
Carbohydrate83.9 g
Sugar15.3 g
Dietary Fiber10.5 g
Protein29.9 g
Salt2.7 g
Calcium105 mg
Iron2 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).
- 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.
2
- 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.
3
- 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.
4
- 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.
