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Easy Sun-Dried Tomato Chorizo Linguine

Easy Sun-Dried Tomato Chorizo Linguine

with Peas, Rocket and Balsamic Glaze
4.0(129)
Anushka Magan
Anushka MaganUpdated on January 23, 2026
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Get 50% off 1st box + free for 3 months!
Calories
: 
920 kcal
Protein
: 
36.4g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove

90 grams

Diced Chorizo

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

25 grams

Sun-Dried Tomato Paste

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

Energy (kJ)3851 kJ
Energy (kcal)920 kcal
Fat48.5 g
of which saturates25.1 g
Carbohydrate84.8 g
of which sugars14.4 g
Dietary Fibre7.4 g
Protein36.4 g
Salt4.6 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Grater
•Large Frying Pan
•Colander

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 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.

2

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.

3

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. 

4

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.

5

a) Once the sauce has thickened, stir in the peas, sun-dried tomato paste 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. 

6

a) Share the creamy chorizo linguine between your bowls.

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

Enjoy!

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