Fajita Pasta
with Corn Chips, Salsa and Blueberries
A super quick and easy lunch sure to keep the kids full and happy!
Kcal 755 · Prot 22 · Carbs 87 · Fat 38
Family Friendly
15 min
A super quick and easy lunch sure to keep the kids full and happy!
Kcal 755 · Prot 22 · Carbs 87 · Fat 38
Family Friendly
Ingredients
Pasta
Fusilli pasta
10*11*
125 Grams
Red pepper
1 Piece
Sour cream
4*
120 Grams
Mexican spice mix
6 Grams
BBQ spice
15*
2 Grams
Grated cheddar
4*
60 Grams
Sides
Tortilla chips
80 Grams
Mild tomato salsa
60 Grams
Blueberries
125 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3157 / 755 |
| Fats (g) | 37.5 |
| of which saturated (g) | 13.9 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 13.6 |
| Fibers (g) | 8.4 |
| Proteins (g) | 21.7 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
- Bring a large pot of salted water to the boil.
- Once boiling, add the pasta and cook for 9-11 min until tender.
- Drain and reserve 1 cup of the pasta water.
2 Prep
- Deseed and chop the pepper into small bite-sized pieces.
3 Make sauce
- Heat a frying pan over a medium-high heat with a drizzle of oil.
- Fry the peppers for 3-5 min until softened.
- Add the sour cream, mexican spice and BBQ spice.
- Add the cooked pasta and a splash of the reserved cooking water.
- Mix well and cook for 1-2 min until thickened.
Tip! If cooking for fussy eaters, keep the pepper out to serve on the side raw.
4 Serve
- Divide the Fajita Pasta, Corn Chips, Salsa and Blueberries amongst plates or lunchboxes.
- Top the pasta with the grated cheddar.
5 Serving suggestions
- Kids 2-4 years: Serve 1/4 portion. Cut fruits and vegetables into bite-sized pieces.
- Kids 5-8 years: Serve 1/2 portion.
- Kids 9-13 years: Serve 3/4 portion.
- Teens 14+ years: Serve a full portion.
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