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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 Cheesy Sun-Dried Tomato Sauce

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Hey presto! This speedy Bell Pepper, Mushroom and Chorizo Linguine is ready in under 25 minutes. Not just comforting, it's also been designed by our chefs for a balanced lifestyle.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Sulphites

•Egg

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.

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

(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

Energy (kJ)2989 kJ

Energy (kcal)714 kcal

Fat25.1 g

of which saturates10.3 g

Carbohydrate87.3 g

of which sugars13.4 g

Dietary Fibre7.2 g

Protein32.7 g

Salt5.7 g

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

Utensils

•Colander

•Large Saucepan

•Grater

•Large Frying Pan

Instructions

Cook the Linguine

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 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, 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.

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 the cheese and sun-dried tomato paste 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.

Enjoy!

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