Creamy Sun-Dried Tomato Linguine and Chorizo
with Greens and Roasted Peppers
Tags:
Quick
Allergens:
Milk
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Chorizo Sausage, uncased
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
170 g
Linguine
(Contains Wheat)
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Garlic Puree
(May contain Milk, Soy, Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Nutrition Values
Calories880 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber9 g
Protein40 g
Cholesterol105 mg
Sodium1200 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium250 mg
Iron8.5 mg
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.
Instructions
1
- Cut shallot in half lengthwise, then peel.
- 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.
2
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
3
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and shallot.
- Cook, breaking up chorizo into smaller pieces, until shallot softens and no pink remains in chorizo, 4-5 min.**
- Add garlic puree, roasted red peppers and Smoked Paprika-Garlic Spice Blend.
- Cook, stirring constantly, until fragrant, 30 sec.
- Season with salt and pepper.
4
- Add sun-dried tomato pesto, cream cheese and reserved roasted red pepper liquid.
- Cook, stirring occasionally, until cream cheese melts and sauce thickens slightly, 3-4 min.
- Add arugula-spinach mix. Cook, stirring constantly, until wilted, 1-2 min.
- Remove pan from heat.
- Season with salt and pepper.
5
- Pour sauce over linguine in the pot, then toss to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan cheese over top.
