Chorizo Linguine in Creamy Sauce with Peas, Rocket and Balsamic Glaze
Looking for a quick and tasty midweek dinner option? Try cooking up our Chorizo Linguine in Creamy Sauce in just 15 minutes for a delicious and speedy meal.
Prep: 15 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 180 gr linguine
- 60 gr diced chorizo
- 10 gr chicken stock paste
- 150 gr creme fraiche
- 120 gr peas
- 20 gr grated hard italian style cheese
- 20 gr wild rocket
- 12 ml balsamic glaze
- 75 ml water for the sauce
- 270 gr linguine
- 90 gr diced chorizo
- 15 gr chicken stock paste
- 225 gr creme fraiche
- 180 gr peas
- 40 gr grated hard italian style cheese
- 40 gr wild rocket
- 24 ml balsamic glaze
- 125 ml water for the sauce
- 360 gr linguine
- 120 gr diced chorizo
- 20 gr chicken stock paste
- 300 gr creme fraiche
- 240 gr peas
- 40 gr grated hard italian style cheese
- 40 gr wild rocket
- 24 ml balsamic glaze
- 150 ml water for the sauce
Instructions
Boil a full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
Boil the linguine, 12 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chorizo, 3-4 mins.
Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry) into the chorizo.
Bring to the boil. Lower the heat and simmer, 2-3 mins.
Once cooked, drain the pasta and pop back in the pan. Drizzle with oil and stir through.
Next, stir the peas and cheese into the sauce. Cook so it's piping hot, 1-2 mins.
Stir in the cooked pasta.
-
Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
Serve your pasta in bowls.
Top with the rocket and drizzle with the balsamic glaze.
Enjoy!