Pepper, Mushroom and Chorizo Linguine
with Tomato Sauce and Chives
- Cereals containing gluten
- Celery
- Milk
- Egg
- May contain traces of allergens
- Celery
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.
Ingredients
1
Bell Pepper
(May be present: 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
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tomato-based sauce is widely enjoyed, though some find it too rich or tangy; reducing the sun-dried tomato paste or passata can help balance the flavour.
- Ease of prep: This is a genuinely quick midweek dish that many found straightforward to make, with some noting it comes together even faster than expected.
- Suggestions: Add chilli flakes, oregano, or fresh herbs to deepen the flavour; some also stirred in a spoonful of crème fraîche for a creamier finish. Go easy on added salt, as the chorizo and stock paste already bring plenty — taste before seasoning.
- Next-day meals: Leftovers reheat well and make a satisfying lunch the following day, with several noting the flavour holds up nicely.
- Protein: Many added chicken breast to bulk out the dish, finding it complemented the sauce well and made portions feel more substantial.
- Vegetables: Adding spinach, extra mushrooms, or an additional pepper works well for those wanting more veg in the dish.
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