SuperQuick Cheesy Cavatappi and Chorizo
with Corn and Peppers
Looking to elevate your mac and cheese game? Look no further than this super-quick, flavour-packed pasta dish. A velvety, three-cheese sauce is a delicious match for cavatappi noodles, peppers and sweet corn, making for the perfect cheesy bite.
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
170 g
Cavatappi
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
56.5 g
Corn Kernels
1 unit(s)
Green Onion
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
½ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To the boiling water, add cavatappi.
- Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water. Strain, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Add peppers and half the corn (use all for 4 servings). Cook for 5-6 min, stirring often, until corn is tender and peppers are tender-crisp.
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook for 30 sec, until water is absorbed. Season with salt and pepper.
- Add cream cheese, Monterey Jack, half the cheddar and 1/2 cup (1 cup) milk to the same pan. Cook for 1-2 min, stirring occasionally, until cheeses melt and sauce thickens. Season with salt and pepper.
- Remove from heat, then stir in 1/4 cup (1/2 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- To the pot with pasta, add chorizo-cheese sauce, then stir to coat.
- Divide cheesy cavatappi between bowls, then top with remaining cheddar.
- Using a pair of kitchen shears or scissors, snip green onions over top.