Bell Pepper, Mushroom and Double Chorizo Linguine
with Cheesy Sun-Dried Tomato Sauce
Hey presto! This speedy Bell Pepper, Mushroom and Double Chorizo Linguine is ready in under 25 minutes. Not just comforting, it's also fully delicious.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
120 grams
Diced Chorizo
(Contains Milk)
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
¾ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo, sliced pepper and mushrooms. Fry until golden, 4-5 mins.
c) Add the garlic and cook for 30 secs more.
a) Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
b) Bring to the boil and simmer until thickened, 4-5 mins.
a) Once the sauce has thickened, add the cooked pasta to the pan and toss to coat in the sauce.
b) Stir through the sun-dried tomato paste and cheese until melted. Add a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed.
a) Share the linguine between your bowls.
Enjoy!
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