Charred Pepper, Mushroom and Double Chorizo Linguine
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Charred Pepper, Mushroom and Double Chorizo Linguine

Charred Pepper, Mushroom and Double Chorizo Linguine

with Tomato Sauce

This Charred Pepper, Mushroom and Double Chorizo Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

180 grams


(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

120 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

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3038 kJ
Energy (kcal)726 kcal
Fat28.5 g
of which saturates10.6 g
Carbohydrate81.1 g
of which sugars12.8 g
Protein33.7 g
Salt5.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Char the Pepper

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Heat a large frying pan on high heat (no oil).

c) Once hot, add the pepper chunks and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

d) Once charred, remove from the pan and set aside for later.

Bring on the Pasta

a) While the pepper chars, add the linguine to your pan of boiling water and bring back to the boil. 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.

Garlic Time

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Put the large frying pan back on medium heat with a drizzle of oil (no need to clean).

Simmer your Sauce

a) Once the oil is hot, add the diced chorizo and mushrooms. Fry until golden, 3-4 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the 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.

All Together Now

a) Once the sauce has thickened, combine the charred pepper, cooked pasta and sauce in whichever pan is the largest. 

b) Stir in 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 mushroom and chorizo linguine between your bowls.

b) Sprinkle with the remaining cheese to finish.