Summer Chorizo Bolognese with Pappardelle
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 6, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 6, 2019.
Ingredients
Bolognese
- 1 shallot
- 2 cloves garlic
- 1 courgette
- Pinch of chilli flakes ^
- 1 pack chorizo beef grind
- 1 pack tomato pesto
- 1 pack From My Kitchen chicken broth
- 1 pack cherry tomatoes
- ½ pack baby spinach *
- 1 pack fresh pappardelle
To Serve
- 2 tsp feta cheese
Steps
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Prep vegetables Bring a pot of salted water to the boil. Thinly slice shallot and mince garlic. Peel courgette into ribbons. Heat a small drizzle of oil in a fry-pan on medium-high heat. Cook onion, garlic and chilli flakes for 2-3 minutes until soft.
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Cook Bolognese Add chorizo and cook for 2-3 minutes, stirring often until browned.
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Finish Bolognese Add tomato pesto, chicken broth and tomatoes and bring to a simmer for 2-3 minutes, until slightly reduced. Remove from heat, fold through spinach and season to taste.
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Cook pasta Cook pasta in pot of boiling water for 2-3 minutes, until tender. Drain and return to pot along with courgette ribbons and a drizzle of oil to prevent sticking.
-
Serve pappardelle topped with Bolognese and crumble over feta.
Nutritional Information
Energy |
2777 kj 664 kcal |
---|---|
Protein | 35.7g |
Carbohydrate | 59.9g |
Fat | 28.4g |