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Italian Recipes

Double Chorizo and Mushroom Pasta

Double Chorizo and Mushroom Pasta

Double Chorizo and Mushroom Pasta

with cheese and creamy sauce

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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

•Cereals containing gluten

•Wheat

•Mustard

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

250 grams

Mushrooms

2 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

180 grams

Chorizo

1 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Garlic

2 sachet(s)

Sun Dried Tomato Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3998 kJ

Energy (kcal)956 kcal

Fat51.8 g

of which saturates22.3 g

Carbohydrate78.4 g

of which sugars9.4 g

Dietary Fiber4.6 g

Protein44.3 g

Salt4.2 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

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 paprika, 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.

6

Divide your creamy chorizo pasta between bowls.
Garnish with a sprinkling of cheese.

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