Creamy Pasta with Chorizo & Olives

Name: Creamy Pasta with Chorizo & Olives with cherry tomatoes, Romano pepper & spinach
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 75 g Diced chorizo; 180 g Penne; 2 teaspoon Ground paprika; 1 piece Garlic; 50 g Cream cheese; 250 g Red cherry tomatoes; 100 g Spinach; 2 piece Romano pepper; 30 g Green olives; 1 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; 1 teaspoon White balsamic vinegar; to taste Salt and pepper

with cherry tomatoes, Romano pepper & spinach

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Did you know that you cannot eat freshly picked olives? Olives have to be cured in a saline solution for months to get their recognisable flavour.

Tags:

Calorie Smart

•Extra Veggies

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

35 g

Diced chorizo

90 g

Penne

(Contains Wheat May be present Mustard, Soy)

1 teaspoon

Ground paprika

½ piece

Garlic

25 g

Cream cheese

(Contains Milk)

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)2807 kJ

Calories671 kcal

Fat26.6 g

Saturated Fat8.6 g

Carbohydrate76.1 g

Sugar13.3 g

Dietary Fiber10 g

Protein26.8 g

Salt2.3 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.

Utensils

•Pan

•Tall-Sided Pan

Cooking Steps

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.

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 the 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.

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.

Serve the pasta in bowls or deep plates.
Top with the Romano pepper, the chorizo, the cherry tomatoes and the olives.