Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Fry off the chorizo until crispy, then remove from the pan at set aside for now.
Step 2
Fry off the meatballs until they are starting to go brown.
Step 3
Meanwhile pop your pasta onto boil in salted water.
Step 4
Once the meatballs are cooked through add in the garlic, tomato purée and sun dried tomato paste.
Step 5
Cook this for a few minutes before adding the stock and cream.
Step 6
Reduce that down for a few minutes and then add in the spinach, cooked chorizo and the Parmesan.
Step 7
Stir that and then add in the cooked spaghetti and mix well adding a little pasta water if needed.
Step 8
Serve and enjoy.
For
4
M
I
300
g
Spaghetti
65
g
Chorizo, diced
24
Meatballs, small
4
tspn
Garlic puree, or 4 cloves
1
tbsp
Tomato puree
1
tbsp
Sun dried tomato paste
300
ml
Chicken stock/bone broth
120
ml
Single cream
2
handful
Spinach, big
40
g
Parmesan, grated
Salt, to taste
Pepper, to taste
+ Add all to shopping list
Per Serving
Calories
496kcal
Protein
30g
Cancel
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Fry off the chorizo until crispy, then remove from the pan at set aside for now.
Step 2
Fry off the meatballs until they are starting to go brown.
Step 3
Meanwhile pop your pasta onto boil in salted water.
Step 4
Once the meatballs are cooked through add in the garlic, tomato purée and sun dried tomato paste.
Step 5
Cook this for a few minutes before adding the stock and cream.
Step 6
Reduce that down for a few minutes and then add in the spinach, cooked chorizo and the Parmesan.
Step 7
Stir that and then add in the cooked spaghetti and mix well adding a little pasta water if needed.
Step 8
Serve and enjoy.
For
4
M
I
300
g
Spaghetti
65
g
Chorizo, diced
24
Meatballs, small
4
tspn
Garlic puree, or 4 cloves
1
tbsp
Tomato puree
1
tbsp
Sun dried tomato paste
300
ml
Chicken stock/bone broth
120
ml
Single cream
2
handful
Spinach, big
40
g
Parmesan, grated
Salt, to taste
Pepper, to taste
+ Add all to shopping list
Per Serving
Calories
496kcal
Protein
30g
Cancel
