Creamy Double Chorizo Linguine
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Creamy Double Chorizo Linguine

Creamy Double Chorizo Linguine

with Peas, Rocket and Balsamic Glaze

This Creamy 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 Time25 minutes
Cooking time15 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

120 grams

Diced Chorizo

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

120 grams


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4036 kJ
Energy (kcal)965 kcal
Fat52.9 g
of which saturates27 g
Carbohydrate82.1 g
of which sugars12.3 g
Protein39.9 g
Salt4.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

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

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

c) 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.

Garlic Time

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

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

Fry the Chorizo

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

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

Make your Creamy Sauce

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

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

Peas and Cheese Please

a) 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. 

b) Stir in the cooked pasta. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. 

Finish and Serve

a) Share the creamy chorizo linguine between your bowls.

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


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