Pepper, Mushroom and Chorizo Linguine
with Tomato Sauce and Chives
Looking for a quick and tasty midweek dinner option? Try cooking up our Pepper, Mushroom and Chorizo Linguine in just 20 minutes for a delicious and speedy meal.
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
1
Bell Pepper
(May contain Celery)
180
Linguine
(Contains Cereals containing gluten)
1
Garlic Clove
1
Chives
60
Diced Chorizo
120
Sliced Mushrooms
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
25
Sun-Dried Tomato Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Put a large saucepan of water on to the boil with 1/4 tsp salt for the pasta.
b) Halve the pepper and discard the core and seeds. Cut into 2cm pieces.
c) Peel and grate the garlic (or use a garlic press).
d) Finely chop the chives (use scissors if easier).
a) When your pan of water is boiling, add the linguine and cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Once cooked, transfer the chorizo to a small bowl and pop the (now empty) frying pan on medium heat with a drizzle of oil if needed.
a) Once the pan is hot, add the pepper and mushrooms. Fry until golden and starting to soften, 3-4 mins.
b) Add the garlic and stir-fry for 30 secs, then stir in the cooked chorizo, passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).
c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.
a) Once the sauce has thickened, combine the cooked pasta and sauce in whichever pan is largest.
b) Stir in half the chives and half the hard Italian style cheese, adding a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed.
a) Share your linguine between your bowls.
b) Sprinkle with the remaining chives and cheese to finish.
Enjoy!
