Linguine with chorizo and creamy mushroom sauce

Linguine with chorizo and creamy mushroom sauce

Keep vegetarians and meat-eaters happy – make two classic sauces, then assemble your lasagnes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 people


  • 300 grams brown button mushrooms finely sliced
  • 3 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 400 grams Chourizo sausages finely sliced
  • 1 handful fresh parsely finely chopped
  • 2 tbsp Fresh basil leaves finely shredded
  • 150 ml Water
  • 300 ml Fresh Cream
  • Salt and Freshly Ground Pepper
  • 600 g Pasta factory Linguine or Taglliatelle


  1. Heat 2 TBSP of the olive oil in a pan over medium heat and add the finely chopped garlic.
  2. When it begins to colour, add the mushrooms and the parsley. Fry with a lid on the pan for about 5-7 minutes. Add the chorizo, stir. Cook for about 5-7 minutes with a lid on.
  3. Add the water and bring to a short boil. Reduce the heat to simmer ; simmer for 5 minutes.
  4. Add the cream ; simmer for a further 3 minutes. Add salt and pepper to taste.
  5. Cook the FRESH PASTA in rolling, boiling , salted water 1 – 2 minutes or until al dente. Drain and place into a heated serving dish.
  6. Add the Mushroom / Chorizo sauce and the shredded Basil leaves. Mix gently. Serve immediately with grated parmesan shavings ( optional) and freshly ground pepper.

Recipe Notes

Tip for a simpler, quicker version :

Fry the finely chopped chorizo in little olive oil for about 2-3 minute. Add the parsley and the basil leaves. Stir.

Add 500 ml of PASTA FACTORY’s ‘ CREAMY MUSHROOM SAUCE ‘ and a dash of water.

Simmer for 5 minutes. Add salt and pepper to taste.

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