Roasted Pepper, Mushroom and Chorizo Linguine
with Walnuts and Chives
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 grams
Sliced Mushrooms
1 unit(s)
Bell Pepper
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
60 grams
Diced Chorizo
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
25 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta.
b) Halve the pepper and discard the core and seeds. Chop into 2cm pieces.
c) Pop the pepper pieces onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.
a) Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander.
b) 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 if you have one).
b) Finely chop the chives (or use scissors).
a) Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the chorizo and mushrooms, fry until both are golden, 3-4 mins,
b) Stir in the garlic and cook, stirring, for 30 seconds.
c) Stir in the finely chopped tomatoes, vegetable stock paste, sundried tomato paste and water (see ingredients for amount).
d) Add a pinch of sugar and season with salt and pepper.
e) Bring to the boil and simmer until thickened, 4-5 mins.
a) When they are ready, 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 cheese. TIP: Add a splash more water if it seems a bit dry!
c) Season to taste with salt and pepper if needed.
a) Serve in bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!
