Chorizo Over Carbonara-Style Linguini
with Cheesy Garlic Bread- Lait
- Blé
- Orge
- Sésame
- Moutarde
- Blé
- Soya
- Lait
- Triticale
- Arachides
- Noix
- Sulfites
- Peut contenir des traces d’allergènes
- Noix de Grenoble
- Avoine
- Seigle
Creamy rich linguine with spinach and mushrooms is already delicious, but we're topping it with some smoky chorizo for added flare! There's cheesy garlic bread too in case you didn't get enough carbs!
Ingrédients
250 g
Chorizo, sans boyau
4 g
Paprika fumé
(Peut contenir : Sésame, Moutarde, Blé, Soya, Lait, Triticale, Arachides, Noix, Sulfites)
56 g
Jeunes épinards
113 g
Champignons
56 ml
Crème
(Contient : Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient : Blé Peut contenir : Sésame, Moutarde, Soya, Lait, Arachides, Noix, Sulfites)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
1 pièce(s)
Oignon jaune
1 pièce(s)
Pain ciabatta
(Contient : Blé, Orge Peut contenir : Sésame, Soya, Triticale, Noix de Grenoble, Avoine, Seigle)
2 g
Poudre d'ail
(Peut contenir : Sésame, Moutarde, Blé, Soya, Lait, Triticale, Arachides, Noix, Sulfites)
170 g
Linguines
(Contient : Blé)
Non inclus dans la livraison
3 cs
Beurre*
(Contient : Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender,10-12 min.
- Reserve 1/2 cup (1 cup) pasta water. Drain and return linguine to the same pot, off heat.
- Meanwhile, peel, then dice onion into 1/4 inch pieces.
- Thinly slice mushrooms into 1/4 inch pieces.
- Roughly chop spinach
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil then chorizo, onions and smoked paprika. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Transfer to a plate. Cover to keep warm.
- Heat the same pan over medium with 1 tbsp (1/2 tbsp) oil.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Add Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
- Add reserved pasta water and cream. Season with salt and pepper.
- Cook for 5 min, stirring often, until sauce is slightly reduced.
- Add spinach, Stir until wilted, 1 min.
- Meanwhile, halve ciabatta buns.
- Place on an unlined baking sheet, cut-side up.
- In a small microwave-safe bowl, heat 3 tbsp (6 tbsp) butter on high for 30 sec-1min, until butter is melted. Stir in garlic powder.
- Brush garlic butter evenly over cut sides of buns.
- Toast on the middle rack of the oven for 1-2 min, until golden. (TIP: Keep your eye on buns so they don't burn!)
- Carefully remove garlic bread from oven. Sprinkle Parmesan over top.
- Return to the middle rack of the oven and broil 2-3 min, until cheese is golden and bubbling.
- Carefully transfer garlic bread to a cutting board. When cool to touch, cut into pieces, if desired.
- To the pot with linguine add sauce. Toss to combine.
- Divide linguine between plates. Top with chorizo. Drizzle with any extra sauce.
- Serve with garlic bread.
