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Italian Recipes

Bell Pepper, Mushroom and Chorizo Linguine

Bell Pepper, Mushroom and Chorizo Linguine

Bell Pepper, Mushroom and Chorizo Linguine

with Tomato Sauce

Mimi MorleyUpdated on February 28, 2024

Get 50% off 1st box + free dessert for 3 months!

This delicious Bell Pepper, Mushroom and Chorizo Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Celery

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove

60 grams

Diced Chorizo

120 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains: Celery)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2510 kJ

Energy (kcal)600 kcal

Fat17.7 g

of which saturates6.6 g

Carbohydrate81.6 g

of which sugars13.6 g

Protein26.4 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Large Frying Pan

Instructions

Cook the Linguine

1

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.

Do the Prep

2

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).

Time to Fry

3

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.

Simmer your Sauce

4

a) Stir in the passata, veg stock paste, sun-dried tomato 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.

Combine and Stir

5

a) Once the sauce has thickened, add the cooked pasta to the pan and toss to coat in the sauce.

b) Stir through half the 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.

Serve Up

6

a) Share the linguine between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!

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