Chorizo and Sweetcorn Pasta

Main Quick Hello Fresh
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m

Servings: 4

Source

Ingredients

  • 200g Baby Spinach
  • Chicken Stock pot
  • 1 onion
  • 326g Sweetcorn tin
  • 400g Rigatoni Pasta
  • 240g Chorizo
  • 2 Garlic Cloves
  • 200ml Creme Fraiche
  • 80g Parmesan
  • 150ml Water

Instructions

  1. Fill a large saucepan with water and bring to the boil with 0.25 tsp of salt for the pasta. Once boiling, add the rigatoni to the pan and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together.
  2. Prepare the other ingredients. Drain and rinse the sweetcorn. Dice the chorizo. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
  3. Put a large frying pan on high heat without any oil. Once hot, add the diced chorizo and sweetcorn to the pan. Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally.
  4. Once browned, lower the heat to medium. bAdd the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally.
  5. Mix in the garlic and cook for 30 seconds.
  6. Stir in the spinach, 1 handful at a time, until wilted, 1-2 mins.
  7. Once the spinach has wilted, add the creme fraiche, water for the sauce and the chicken stock pot into the pan. Stir to dissolve the stock. Bring to the boil then remove from the heat.
  8. Mix in half the parmesan then season to taste with salt and pepper.
  9. Add the drained pasta to the frying pan and gently mix until well coated in the sauce. Reheat quickly if necessary.
  10. Serve in large bowls with the remaining parmesan sprinkled on top.