Spanish-Inspired Sun-Dried Tomato and Chorizo Linguine
with Greens and Sweet Roasted Peppers
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Shallot • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
170 g
Linguine
(Contains: Wheat)
125 g
Roasted Peppers
(May contain traces of: Sulphites, Tree nuts, Fish, Milk)
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Milk, Wheat, Mustard, Peanuts, Sesame)
7 g
Parsley
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Peel, then cut shallot into 1/2-inch pieces.
- Drain roasted red peppers. Cut peppers into 1/2-inch pieces.
- Roughly chop spinach.
- Roughly chop parsley.
- To the boiling water, add linguine.
- Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and shallots. Cook for 4-5 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Carefully drain excess fat.
- Add garlic puree, peppers and Smoked Paprika-Garlic Spice Blend.
- Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- To the pan, add sun-dried tomato pesto, cream cheese and reserved pasta water.
- Cook for 3-4 min, stirring occasionally, until cream cheese melts and sauce thickens slightly.
- Add spinach. Cook for 1-2 min, stirring constantly, until wilted.
- Season with salt and pepper.
- To the pot with linguine, add chorizo sauce, then toss to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan and parsley over top.
