Chorizo and Mushroom Pasta
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Chorizo and Mushroom Pasta

Chorizo and Mushroom Pasta

with cheese and creamy 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:
Family Friendly
•Quick
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

250 grams

Mushrooms

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

90 grams

Chorizo

(Contains Milk)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

2 sachet(s)

Sun Dried Tomato Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3347 kJ
Energy (kcal)800 kcal
Fat40 g
of which saturates18.1 g
Carbohydrate76.4 g
of which sugars8.6 g
Dietary Fiber1 g
Protein34 g
Cholesterol0 mg
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

Instructions

Cook the Pasta
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, 10-12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

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

Prep the Veg
2
  • Meanwhile, clean and roughly chop the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
Time to Fry
3
  • Place a large pan over medium-high heat (no oil).
  • Once hot, fry the chorizo until it starts to brown, 3-4 mins.
Cook the Veg
4
  • Add the mushrooms and garlic to the pan (with a drizzle of oil if needed). Season with salt and pepper
  • Fry until browned, 6-8 mins.
Coat the Linguine
5
  • Stir in the sun dried tomato paste and creme fraiche. Loosen with a splash of water if you feel it's too thick.
  • Add the pasta and stir well to coat and cook for 1-2 mins. Season to taste with salt and pepper.
Finish and Serve
6
  • Divide your creamy chorizo pasta between bowls.
  • Garnish with a sprinkling of cheese.