Smokey chorizo penne pasta

We’ve added a Spanish spark to this pasta recipe for an extra kick to your tastebuds.

Ingredients for two people

1/2	red capsicum, sliced lengthways
3 tbs	olive oil
250 g	chorizo, sliced diagonally
2	garlic cloves, crushed
1/2	red onion, diced
1 tin	diced tomatoes
2 tsp	smoked paprika
250 g	penne pasta

Hellofresh recipe

For the capsicum

Preheat the oven to 200ºC. Chop the top off the capsicum then slice it in half lengthways. Remove the seeds and cut into about 10 slices lengthways. Thoroughly coat the capsicum in the olive oil and season them with salt and pepper. Put the slices on a baking tray and put this in the oven for around 15 minutes.

For the chorizo sauce

Add some olive oil to a saucepan over medium heat. Add the chorizo slices and fry for about 4 minutes until they are nice and  crispy around the edges. Add the garlic and onion into the pan and cook for around 1 minute. Add in the diced tomatoes and the smoked paprika, allow it to bubble away on medium heat until the sauce thickens. The capsicum should be nice and crispy now so take them out of the oven and mix them through the tomato sauce gently.

For the pasta

While the sauce is cooking, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain.

To serve

Toss the pasta sauce through the penne and then divide between bowls and serve. Spanish guitar music optional.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Smokey ratatouille with goats cheese and bruschetta

A blend of French and Italian cuisine which creates a well-rounded and healthy dish.

Ingredients for two people

1	eggplant, chopped into 1cm cubed
1	green capsicum, chopped into 1cm cubed
2	garlic cloves, halved
2	zucchini, chopped into 1cm cubed
1 punnet	cherry tomatoes, chopped
10 g	smoked paprika
1	turkish rolls, halved lengthways
75 g	goats cheese
1	lemon

Hellofresh recipe

For the ratatouille

Preheat the oven to 180ºC. Place the eggplant, capsicum, half the garlic, zucchini, and cherry tomatoes into a large salad bowl. Add in the smoked paprika, olive oil, and season with salt and pepper and toss to coat the vegetables. Place the vegetables onto the baking tray roast in the oven for 25 minutes.

For the bread

Slice the bread in half lengthways, place into the oven for 10-12 minutes or until golden brown. Chop the remaining cloves of garlic in half and then rub the garlic over your golden bread, drizzle over a little olive oil and season the bread with salt and pepper.

Remove the ratatouille from the oven and place in a salad bowl, toss vigorously to combine and season with salt and pepper.

To serve

Place your garlic bread on each plate, top with your ratatouille and then sprinkle the goats cheese over the top with a squeeze of fresh lemon. Serve and enjoy your fresh garlic bruschetta!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au