Chilli and Chorizo Linguine
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Chilli and Chorizo Linguine

Chilli and Chorizo Linguine

with mushrooms and wilted baby spinach

The fresh chilli garnish is a wonderful complement to the salty meaty element of this dish. But fear not—the creamy cheesy sauce in this simple and satisfying recipe is a great way to cool down any heat you may be feeling.

Tags:
Quick
Family Friendly
Optional Spice
Allergens:
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

125 grams

Mushrooms

250 grams

Cream

(Contains Milk)

1 sachet(s)

Chicken Stock

60 grams

Baby Spinach

1 unit(s)

Onion

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Chilli

1 unit(s)

Garlic

180 grams

Dried Linguine

(Contains Wheat May be present Egg, Mustard, Soya, Lupin)

100 grams

Chorizo

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)1155 kcal
Energy (kJ)4830 kJ
Fat66.1 g
of which saturates37.7 g
Carbohydrate80.9 g
of which sugars11.8 g
Dietary Fiber0 g
Protein33.1 g
Cholesterol0 mg
Salt2.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the linguine
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Veg
2
  • Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Halve, peel and thinly slice the onion.
  • Place a pan over medium-high heat with a drizzle of oil. Once hot, add the chorizo, mushrooms, garlic and onion and fry until golden, stirring occasionally, 4-5 mins.
Simmer the Sauce
3
  • Add the chicken stock powder to the pan along with the cream.
  • Simmer until the sauce has thickened, 10-14 mins.
  • Carefully mix in the cooked linguine, baby spinach and half the cheese.
  • Cook until the cheese has melted and the spinach is wilted.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
Finish and Serve
4
  • Divide the creamy linguine between deep plates.
  • Top with the chopped chilli (use less if you don't like spice) and the remaining cheese.

TIP: If you're cooking for kids you may want to leave out the chilli in this dish!

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