Roasted Pepper, Mushroom and Chorizo Linguine

a) While the pepper roasts, 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.

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

b) Finely chop the chives (use scissors if easier). 

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

b) Once 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).

d) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.

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 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.