Roasted Pepper, Mushroom and Chorizo Linguine
with Tomato Sauce and Italian Style Cheese
- Cereals containing gluten
- Celery
- Milk
- Egg
- May contain traces of allergens
- Celery
This delicious Roasted Pepper, Mushroom and Chorizo Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
180 grams
Linguine
(Contains: Cereals containing gluten)
1 unit(s)
Garlic Clove
60 grams
Diced Chorizo
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains: Celery)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
c) Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until softened, 15-18 mins.
a) While the pepper chunks roast, add the linguine to your pan of boiling water and bring back to the boil. 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) Heat a drizzle of oil in a large frying pan on medium heat.
a) 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).
c) 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 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.
a) Share your mushroom and chorizo linguine between your bowls.
b) Sprinkle with the remaining cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, with some suggesting adding chilli flakes or prawns for extra taste.
- Ease of prep: Quick and simple to prepare, though some found it took longer than the stated 20 minutes.
- Suggestions: Consider adding chicken or halloumi for more protein, or including garlic bread as a side.
- Portions: Some found the portions ample, while others felt there wasn't enough chorizo or vegetables.
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