- Prep Time:5 mins
- Cook Time:15 mins
Tomato & Chorizo Linguine
Mmm, no one can deny the joy of indulging in a creamy pasta dish. The tangy cherry tomatoes and spice of the chorizo burst through the velvety sauce, but it’s the addition of our buttery sliced mushrooms that really completes this one. Plate this one up to impress your guests – it’s simply delicious.
Original recipe by Patchwork Cactus | 14.4.15
+1 1 CAN (220g) Edgell Sliced Mushrooms in Butter Sauce
- 250g linguine (from the fridge section of the supermarket)
- 1 tablespoon butter
- 1 chorizo
- 1 tablespoon crushed garlic
- 1 punnet cherry tomatoes
- 1 cup white wine or water
- 5 sliced mushrooms
- 1 tablespoon pesto
- 200mL carton sour cream
Cook the pasta checking the instructions on the back for cooking times.
Place the butter in the saucepan and chop the chorizo in about 5mm slices, then add them to the pan with the garlic. Add the tomatoes to the pan too – chop them in half first if you want a more saucy sauce.
Give the saucepan a little stir, then chop the mushrooms. Add wine, pesto and mushrooms to the pan.
ADD EDGELL SLICED MUSHROOMS IN BUTTER SAUCE AND BRING TO THE BOIL.
When the pasta’s done, drain it, turn the heat off on the sauce. Add some parsley and the sour cream and stir.
Use your favourite variety of mushrooms (portobello, white, shiitake, etc.) for a more intense mushroom flavour.