Roasted Pepper, Mushroom and Chorizo Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Pepper, Mushroom and Chorizo Linguine

Roasted Pepper, Mushroom and Chorizo Linguine

with Tomato Sauce

This Roasted Pepper, Mushroom and 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.

Calorie Smart
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 Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

180 grams


(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

60 grams

Diced Chorizo

120 grams

Sliced Mushrooms

½ carton(s)

Finely Chopped Tomatoes

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


Nutritional information

Energy (kJ)2459 kJ
Energy (kcal)588 kcal
Fat17.6 g
of which saturates6.6 g
Carbohydrate78.3 g
of which sugars11.9 g
Protein26.2 g
Salt3.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press


Roast the Pepper

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

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

c) Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks 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, 10-12 mins.

Cook the Pasta

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.

Garlic Time

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.

Simmer your Sauce

a) Once the oil is hot, add the diced chicken, chorizo and mushrooms. Fry until golden, 5-6 mins.

b) Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes (see ingredients for amount), 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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

Combine and Stir

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.