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Cheesy Roasted Pepper, Mushroom and Chorizo Linguine
Cheesy Roasted Pepper, Mushroom and Chorizo Linguine

Cheesy Roasted Pepper, Mushroom and Chorizo Linguine

with Tomato Sauce and Pine Nuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Roasted Pepper, Mushroom and Chorizo Linguine in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Family Friendly
Allergens:
Cereals containing gluten
Celery
Milk
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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

7.5

Pine Nuts

180

Linguine

(Contains: Cereals containing gluten)

60

Diced Chorizo

120

Sliced Mushrooms

1

Tomato Passata

10

Vegetable Stock Paste

(Contains: Celery)

25

Sun-Dried Tomato Paste

40

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

Energy (kcal)657 kcal
Energy (kJ)2750 kJ
Fat22.6 g
of which saturates8.6 g
Carbohydrate80.6 g
of which sugars12.8 g
Protein30.1 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Colander
Bowl
Garlic Press
Pan

Instructions

Roast the Pepper
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

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

c) Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until softened, 15-18 mins.

Linguine Time
2

a) While the pepper chunks roast, add the linguine to your pan of boiling water 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.

Get Prepped
3

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

b) Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Set aside in a small bowl.

c) Once empty, put the pan back on medium heat with a drizzle of oil.

 

Simmer your Sauce
4

a) Once the pan is hot, add the 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.

Combine and Stir
5

a) Once the sauce has thickened, combine the roasted 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.

Serve
6

a) Share your mushroom and chorizo linguine between your bowls.

b) Sprinkle with the toasted pine nuts and remaining cheese to finish.

Enjoy!

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