Creamy Sun-Dried Tomato Linguine and Chorizo
with Greens and Roasted Peppers
Savoury, smoky chorizo and sundried tomatoes add lots of flavour to the creamy sauce in this easy pasta. A swirl of leafy greens wilt down and add a silky pop of colour to this elevated, restaurant-worthy dish.
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)
1 unit(s)
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
170 g
Linguine
(Contains: Wheat May contain traces of: Gluten)
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, Milk, Tree nuts, Wheat, Mustard, Peanuts, Sesame)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/2-inch pieces.
- Drain roasted red peppers, saving the liquid.
- Cut roasted red peppers into 1/2-inch pieces.
- Roughly chop arugula-spinach mix.
- 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.**
- Add garlic puree, roasted red peppers and Smoked Paprika-Garlic Spice Blend.
- Cook for 30 sec, stirring constantly, until fragrant.
- Season with salt and pepper.
- Add sun-dried tomato pesto, cream cheese and reserved roasted red pepper liquid.
- Cook for 3-4 min, stirring occasionally, until cream cheese melts and sauce thickens slightly.
- Add arugula-spinach mix. Cook for 1-2 min, stirring constantly, until wilted.
- Remove pan from heat.
- Season with salt and pepper.
- To pot with linguine, add sauce, then toss to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan cheese over top.
