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Linguine with chorizo, mushroom sauce

Original and inexpensive.

Italian Pasta
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes

Instructions

  • 1.   Preheat the oven to a high temperature of 240°C (464°F). Place the halved mushrooms in a large shallow ovenproof dish, drizzle them with the mixture of oil and crushed garlic, and roast them for about 15 minutes in a very hot oven at 270°C (518°F), until they are golden brown.
  • 2.   Meanwhile, dry-fry the chorizo in a preheated pan until it is golden brown and cooked through; drain it on paper towels and cut it into thin slices.
  • 3.   Pour the wine into the pan and bring it to a boil. Reduce the heat and simmer for 5 minutes without covering. Add the broth and the sour cream, bring to a boil, then reduce the heat again and simmer for another 2 minutes, until the sauce is hot and slightly thickened. Remove it from the heat and add the mushrooms and finely chopped scallions.
  • 4.   Meanwhile, cook the pasta in a large pot of salted boiling water until it is al dente. Drain it. Arrange it in a preheated dish, add the chorizo and pour the mushroom sauce over it. Gently stir and serve immediately.

Ingredients for servings

  • 300 g of brown mushrooms
  • 2 tablespoon of olive oil
  • 2 garlic cloves
  • 400 g of chorizo
  • 125 ml of dry white wine
  • 250 ml of chicken broth
  • 300 g of fat-free white cheese
  • 2 tablespoon of fresh basil
  • 4 spring onions
  • 380 g of linguine
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.