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by Ivans Litvincevs & Kym Rose,

This vegan friendly version of a classic will satisfy meat eaters too…but you can easily swap the vegan chorizo & Soya cream for real cream and chorizo.

Italian purists may wonder why we’ve used linguine rather than spaghetti….the answer? We prefer it!

Serves 2

Takes 10-15 minutes

Ingredients

·ÌýÌýÌýÌýÌýÌýÌýÌý 1 dessertspoon of coconut oil

·ÌýÌýÌýÌýÌýÌýÌýÌý 1 white onion finely chopped

·ÌýÌýÌýÌýÌýÌýÌýÌý 3 tbsp roughly chopped vegan chorizo (or real chorizo if you’re using it)

·ÌýÌýÌýÌýÌýÌýÌýÌý 250ml soya cream (or real cream if you’re making a non-vegan version)

·ÌýÌýÌýÌýÌýÌýÌýÌý 1/3 vegetable stock cub crumbled or a tsp veggie stock cube powder

·ÌýÌýÌýÌýÌýÌýÌýÌý Salt & black pepper

·ÌýÌýÌýÌýÌýÌýÌýÌý 150-200g linguine (depending on how hungry you are)

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Boil linguine in a large pan of water with a splash of oil and salt

Whilst the linguine is cooking, heat the coconut oil in a frying pan over a medium-low heat. Once it’s melted add the onion and sweat down, making sure you it doesn’t brown. Once the onion is soft, add the chorizo and fry for a further 2 minutes. Add the stock powder and cream and cook down until the sauce has thickened.

Once the past is cooked (for al dente it shouldn’t need much longer than 6 minutes), use tongs to take out of the saucepan and add to the frying pan with the sauce. This should mean you get a bit of pasta water in the sauce but if that doesn’t happen, add a spoonful. Keep the pan with the sauce and pasta on the heat for another 2 minutes. Add dome black pepper and salt if it needs it and then serve.