Roasted Pepper, Mushroom and Chorizo Linguine with Tomato Sauce
This Roasted Pepper, Mushroom and Chorizo Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 1 bell pepper
- 180 gr linguine
- 1 garlic clove
- 60 gr diced chorizo
- 120 gr sliced mushrooms
- 0.5 cartons finely chopped tomatoes
- 10 gr vegetable stock paste
- 25 gr sun-dried tomato paste
- 20 gr grated hard italian style cheese
- 0.5 tsp sugar for the sauce
- 50 ml water for the sauce
- 1 bell pepper
- 270 gr linguine
- 1 garlic clove
- 90 gr diced chorizo
- 180 gr sliced mushrooms
- 0.75 cartons finely chopped tomatoes
- 15 gr vegetable stock paste
- 50 gr sun-dried tomato paste
- 40 gr grated hard italian style cheese
- 0.75 tsp sugar for the sauce
- 75 ml water for the sauce
- 2 bell peppers
- 360 gr linguine
- 2 garlic cloves
- 120 gr diced chorizo
- 240 gr sliced mushrooms
- 1 carton finely chopped tomatoes
- 20 gr vegetable stock paste
- 50 gr sun-dried tomato paste
- 40 gr grated hard italian style cheese
- 1 tsp sugar for the sauce
- 100 ml water for the sauce
Instructions
- a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
c) Halve the bell pepper and discard the core and seeds. Cut into 2cm chunks and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until softened, 10-12 mins. - a) While the pepper chunks roast, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. - a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium heat. - a) Once the oil is hot, add the diced chicken, chorizo and mushrooms. Fry until golden, 5-6 mins.
b) Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes (see ingredients for amount), veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).
c) Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle. - a) Once the sauce has thickened, combine the roasted pepper, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the hard Italian style cheese, adding a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed. - a) Share your mushroom and chorizo linguine between your bowls.
b) Sprinkle with the remaining cheese to finish.
Enjoy!