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Prep Time
20 min
Cuisine
Mediterranean
This quick one-pot pasta dish is inspired by sunny Spanish flavours and is a breeze to make. You'll cook chorizo, sweet yellow pepper, red onion & conchiglie pasta all together in one pot to create a tasty Mediterranean flavour sensation...and save time washing up! A win-win dish for busy weeknight evenings.
Prep Time
20 min
Cuisine
Mediterranean
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 904 kJ 216 kcal |
3036 kJ 724 kcal |
Fat of which saturates |
8.7 g 3.8 g |
29.3 g 12.7 g |
Carbohydrate of which sugars |
25 g 3.1 g |
84.1 g 10.6 g |
Fibre | 1.8 g | 6 g |
Protein | 8.9 g | 29.8 g |
Salt | 1.29 g | 4.32 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
De-link the mini cooking chorizo and cut them in half
Peel and finely slice the red onion[s]
Strip the rosemary leaves from the stalks and chop finely
Heat a large pot (with a matching lid) with a drizzle of olive oil over a high heat
Once hot, add the chorizo and onion
Cook for 3-4 min or until the chorizo has released its oil and the onion has softened
Meanwhile, peel and finely chop (or grate) the garlic
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into small bite-sized pieces
Chop the tomato[es] coarsely
Add the chopped rosemary to the pot and cook for 1-2 min or until fragrant
Add the chopped garlic, tomato and pepper and cook for a further min
Dissolve the chicken stock cube[s] in 700ml [1L] boiled water
Add the stock, conchiglie pasta and a large pinch of sugar to the pot and give it a good stir
Cover and cook for 7-10 min or until the pasta is nearly cooked
Meanwhile, grate the cheddar
Chop the parsley finely, including the stalks
Remove the lid from the pot and continue to cook until most of the stock has evaporated, stirring continuously, until a sauce has formed and the pasta is cooked
Once reduced and thickened, remove from the heat and stir in the grated cheese and half of the chopped parsley
Taste for seasoning, adding salt and pepper if needed
Serve in bowls with the remaining chopped parsley sprinkled over
Enjoy!