Ingredients

½ chorizo ring

½ bag of cherry tomatoes (halved)

250g of conchiglie (any pasta will do)

2tsps of garlic (or two cloves)

200g tomato pasta sauce

1/3 bag of spinach

1tsp of salt

1tsp of pepper

2tsps of parsley/mixed herbs (either works well)

4tbsps of cream cheese

1tbsp of tomato purée

Oil for Cooking

Step 1: Bring your water to a boil for your pasta—it’s a quick meal so put it on ASAP! I prefer boiling the water in a kettle, then putting it in the saucepan to make it much quicker, but do whatever you fancy!

Step 2: Put some olive oil into a frying pan and allow it to heat up, then add your chorizo (being patient means your chorizo stays soft in the middle but crispy on the outside!). Cook at a medium heat for about 10 mins—use your judgement! If you’re veggie then feel free to skip out on the chorizo!

Step 3: Add the pasta to the water and cook for about 10 mins, though this can differ if you like your pasta more al dente or more soft! Add some salt to the saucepan because I was told this is what the top chefs do, and we are indeed top chefs at Fast Fresher Foods.

Step 4: Add the cherry tomatoes and garlic into the frying pan. Cook for another 5 mins, or until the skins of the tomatoes have wrinkled. Then add the spinach and cook until it shrinks. There should be an intense but delicious smell of chorizo and garlic at this point!

Step 5: Add your tomato pasta sauce to the frying pan—this is the saucy element of the dish, and brings everything together really well. Avoid using passata or tinned tomatoes as these make the dish taste watery and gives it a nasty salmon colour (I have tried and been severely disappointed). At this point, also add your dry ingredients and tomato purée. Cook for another 2–3 mins.

Step 6: Add the cream cheese to the middle of the frying pan and stir into the sauce. It will take a minute or two to melt, but will make the sauce a nice orange colour! Drain the pasta, and once the cream cheese is melted into the sauce, add the pasta in too! Stir it in, serve and enjoy (and I promise you, you will!)

Cooking time: 25 minutes!