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Chilli and Chorizo Linguine

Chilli and Chorizo Linguine

with mushrooms and wilted baby spinach
4.5(104)
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Calories
: 
1155 kcal
Protein
: 
33.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Egg
  • Mustard
  • Soya
  • Lupin
  • May contain traces of allergens
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

Energy (kcal)1155 kcal
Energy (kJ)4830 kJ
Fat66.1 g
of which saturates37.7 g
Carbohydrate80.9 g
of which sugars11.8 g
Protein33.1 g
Salt2.7 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.
•Grater
•Colander

Cooking steps

PDF
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!

Meal right image

Explore Similar Recipes

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