a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the pasta.
c) Halve the pepper and discard the core and seeds. Cut into 2cm pieces and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until softened, 15-18 mins.

a) While the pepper roasts, add the linguine to your pan of boiling water and cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press
b) Finely chop the chives (use scissors if easier).

a) Heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the chorizo and mushrooms. Fry until golden, 3-4 mins.
c) Add the garlic and stir-fry for 30 secs, then stir in the chopped tomatoes, veg stock paste, sun-dried tomato paste and water for the sauce (see pantry for amount).
d) Add a pinch of sugar (if you have any) and season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins.

a) Once the sauce has thickened, combine the roasted pepper, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the chives and half the hard Italian style cheese, adding a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed.

a) Share your linguine between your bowls and scatter over the walnuts.
b) Sprinkle with the remaining chives and cheese to finish.
Enjoy!