Chorizo and Olive Pasta Bowl
serves 2
A simple pasta dish that's packed with flavour.
Tags:
Quick
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time15 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
90 grams
Chorizo
(Contains Milk)
1 sachet(s)
Sun Dried Tomato Paste
65 grams
Creme Fraiche
(Contains Milk)
250 grams
Cherry Tomatoes
1 sachet(s)
Olives
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
tbsp
Oil
Nutrition Values
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat28.5 g
of which saturates10.7 g
Carbohydrate73.8 g
of which sugars9.3 g
Dietary Fiber3.7 g
Protein24.5 g
Cholesterol0 mg
Salt3.21 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, reserve a cup of cooking water then drain in a colander and pop back in the pot, off the heat.
- Mix the creme fraiche, a dash of cooking water and the sun dried tomato paste through the pasta. Season with salt and pepper.
2
- Halve the cherry tomatoes.
- Roughly chop the olives.
- Place a pan over medium heat (no oil).
- Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove from the pan and keep aside.
3
- Divide the pasta between bowls or deep plates.
- Garnish with chorizo, cherry tomatoes and olives.
