Chorizo and Tomato Linguine
with garlic and cheese
The creamy tomato sauce coating the linguine in this Italian-inspired dish is made all the better with slightly spicy chorizo. Blistered cherry tomatoes and grated Italian style cheese add even more deliciousness.
Tags:
Climate Conscious
•Quick
•Family Friendly
Allergens:
Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
125 grams
Cherry Tomatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
50 grams
Grated Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
100 grams
Chorizo
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3435 kJ
Energy (kcal)821 kcal
Fat38.2 g
of which saturates19.4 g
Carbohydrate84.8 g
of which sugars12.3 g
Dietary Fiber1.4 g
Protein34.9 g
Cholesterol0 mg
Salt2.46 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
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 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.
2
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
3
- Place a large pan over medium-high heat (without oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add the onion to the pan with a pinch of salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add garlic, tomatoes and another pinch of salt. Fry until tomatoes are softened, 6-7 mins.
- Add the passata and creme fraiche. Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
4
- Loosen the sauce with a splash of water if necessary.
- Toss the linguine through the tomato sauce to coat and warm through.
- Divide your pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese.
