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Chorizo & Cherry Tomato Pasta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

16.2g

Energy (kJ)

2356kJ

Energy (kcal)

563kcal

Carbohydrate incl. fibre (g)

64.7g

Carbohydrate excl. fibre (g)

60.0g

Sugar (g)

9.8g

Fibre (g)

4.7g

Fat (g)

27.8g

Saturated fat (g)

11.4g

Unsaturated fat (g)

6.4g

Total

64.9g

9424kJ

2253kcal

258.7g

239.9g

39.3g

18.8g

111.1g

45.8g

25.6g

  • 250 g dried pappardelle pasta
  • 1 tablespoon olive oil
  • 2 chorizo sausages, halved lengthways, thinly sliced
  • 300 mL tub light cooking cream
  • 1 sachet Continental Naturally Tasty Spaghetti Bolognese
  • 1/4 cup water
  • 250 g punnet cherry tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1 tablespoon chopped fresh chives
  • 1 Cook pasta in a large saucepan of boiling salted water, following packet directions or until al dente.
  • 2 2. Meanwhile heat oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring occasionally, for 4 minutes or until golden brown. Stir in cream, recipe base mix, water and cherry tomatoes. Bring to the boil. Cover, reduce heat to medium-low and simmer for 8 minutes, stirring occasionally or until tomatoes have softened slightly. Stir in olives and cook until heated through.
  • 3 Add drained pasta to chorizo mixture and toss to coat. Transfer to a serving dish and then sprinkle with chives.