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Italian Recipes

Chorizo Linguine in Creamy Sauce

Chorizo Linguine in Creamy Sauce

Chorizo Linguine in Creamy Sauce

with Peas, Rocket and Balsamic Glaze

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This Chorizo Linguine in Creamy Sauce 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.

Tags:

Family Friendly

Allergens:

Gluten

•Milk

•Egg

•Schwefeldioxide und Sulfite

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 15 minutes

DifficultyEasy

Ingredients

serving amount

180

Linguine

(Contains: Gluten)

2

Garlic Clove**

60

Diced Chorizo

10

Chicken Stock Paste

150

Creme Fraiche

(Contains: Milk)

120

Peas

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20

Wild Rocket

12

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)796 kcal

Energy (kJ)3331 kJ

Fat39.5 g

of which saturates21.2 g

Carbohydrate81.2 g

of which sugars12.4 g

Protein29.1 g

Salt2.9 g

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

Utensils

•Large Saucepan

•Garlic Press

•Pan

•Colander

Instructions

Cook the Pasta

1

Bring a large saucepan of water to the boil with 1/2 tsp salt.

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

Garlic Prep

2

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Fry the Chorizo

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Next, add the garlic, stir-fry for 30 secs.

Make your Creamy Sauce

4

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Stir and Combine

5

Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins.

Stir in the the cooked pasta then taste and season with salt and pepper if needed.

Add a splash of water if you feel it's needed.

Finish and Serve

6

Share the creamy chorizo linguine between your bowls.

Top with a handful of rocket and drizzle over the balsamic glaze to finish.

Enjoy!

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