Chorizo and Mushroom Pasta
with creamy pesto sauce
Did you know that linguine means "little tongues" in Italian? A fitting name seeing as this family-friendly recipe is designed to delight the tastebuds of those both young and old.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
125 grams
Creme Fraiche
250 grams
Mushrooms
180 grams
Dried Linguine
1 sachet(s)
Green Pesto
100 grams
Chorizo
50 grams
Grated Italian Style Hard Cheese
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3661 kJ
Energy (kcal)875 kcal
Fat48 g
of which saturates20.5 g
Carbohydrate75.6 g
of which sugars8.8 g
Protein36.8 g
Salt2.4 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
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When the water is boiling, add the linguine then 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 prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Clean and roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
3
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add a drizzle of oil (if necessary) to the pan with the mushrooms and garlic. Season with salt and pepper. Fry until browned, 6-8 mins.
- Add the pasta, pesto and creme fraiche.
- Stir well and cook for 1-2 mins. Season to taste with salt and pepper.
4
- Divide your creamy pesto and chorizo pasta between bowls.
- Garnish with the cheese.
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