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Double Chorizo and Mushroom Pasta

Double Chorizo and Mushroom Pasta

with Parmigiano Reggiano cheese and creamy sauce
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
908 kcal
Protein
: 
42.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Soya
  • Mustard
  • May contain traces of allergens

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.

Serving amount

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

250 grams

Mushrooms

180 grams

Dried Linguine

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

180 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Sun Dried Tomato Paste

1 unit(s)

Paprika

(Contains: Mustard)

60 grams

Baby Spinach

40 grams

Parmigiano Reggiano D.O.P

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3800 kJ
Energy (kcal)908 kcal
Fat48.8 g
of which saturates22.4 g
Carbohydrate72.7 g
of which sugars6.4 g
Dietary Fiber4.5 g
Protein42.4 g
Cholesterol16.6 mg
Salt4.1 g
Potassium234.6 mg
Calcium267.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•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, spinach 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 Parmigiano Reggiano cheese.
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