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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


  • 1.   Preheat the oven to high temperature 240 ° C. Put the mushrooms cut in half in a large, shallow baking dish, sprinkle with the oil and crushed garlic mixture and roast them for about 15 min in a very hot 270 ° C oven, until they are golden.
  • 2.   Meanwhile, cook the chorizo dry in a preheated pan, until golden and cooked through; drain it on absorbent paper and cut it into thin slices.
  • 3.   Pour the wine into the pan and bring to the boil. Lower the heat and simmer for 5 min without covering. Add the broth and fromage blanc, bring to the boil, then lower the heat again and simmer for another 2 min, until the sauce is hot and slightly thickened. Remove from the heat and add the sliced mushrooms and spring onions.
  • 4.   Meanwhile, cook the pasta in a large bowl of salted water, until al dente. Drain. Place them in a preheated dish, add the chorizo and cover with the mushroom sauce. Stir gently and serve immediately.



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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 white cheese 0%
  • 2 tablespoon of fresh basilic
  • 4 spring onions
  • 375 g of linguine
  • salt (according to taste)
  • pepper (according to taste)