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Pepper, Mushroom and Chorizo Linguine
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Pepper, Mushroom and Chorizo Linguine

Pepper, Mushroom and Chorizo Linguine

with Tomato Sauce and Chives

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.

Tags:
Rapid
Under 600 calories
Allergens:
Cereals containing gluten
Celery
Milk
Egg

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain 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

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Nutritional information

Energy (kcal)594 kcal
Energy (kJ)2487 kJ
Fat17.7 g
of which saturates6.6 g
Carbohydrate80.2 g
of which sugars12.7 g
Protein26.3 g
Salt4.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kitchen Shears
Large Saucepan
Colander
Bowl
Pan

Instructions

Get Prepped
1

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). 

Linguine Time
2

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.

Fry the Chorizo
3

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.

Simmer your Sauce
4

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.

Combine and Stir
5

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.

Serve
6

a) Share your linguine between your bowls.

b) Sprinkle with the remaining chives and cheese to finish.

Enjoy!