• Boil a large pot of salted water for the linguine. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins. 
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop it sticking together. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Quarter the mushrooms. Chop any larger pieces so all are evenly sized.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli and discard the core and seeds. Finely chop.
• Halve, peel and thinly slice the onion.
• Place a pan over medium-high heat with a drizzle of oil. Once hot, add the chorizo, mushrooms, garlic and onion and fry until golden, stirring occasionally, 4-5 mins.

• Add the chicken stock powder to the pan along with the cream.
• Simmer until the sauce has thickened, 10-14 mins.
• Carefully mix in the cooked linguine, baby spinach and half the cheese.
• Cook until the cheese has melted and the spinach is wilted.
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.

• Divide the creamy linguine between deep plates.
• Top with the chopped chilli (use less if you don't like spice) and the remaining cheese.

TIP: If you're cooking for kids you may want to leave out the chilli in this dish!