Linguine in Creamy Spicy Tomato Sauce
with Roasted Pepper and Charred Courgette
Our Linguine in Creamy Spicy Tomato Sauce is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
3
Garlic Clove
1
Courgette
(May contain Celery)
180
Linguine
(Contains Cereals containing gluten)
25
Sun-Dried Tomato Paste
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
1
Chilli Flakes
Red Chilli Flakes
50
Greek Style Salad Cheese
(Contains Milk)
75
Creme Fraiche
(Contains Milk)
40
Wild Rocket
Not included in your delivery
1
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Cut widthways into 1cm pieces.
Heat a frying pan on high heat (no oil).
Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once charred, season with salt and pepper, then transfer to a bowl. Cover to keep warm.
While the courgette chars, pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
Meanwhile, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic, sun-dried tomato paste and sugar for the sauce (see ingredients for amount). Cook for 1 min.
Stir in the passata, vegetable stock paste, half the chilli flakes (use less if you'd prefer things milder) and water for the sauce (see ingredients for amount). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.
Meanwhile, crumble the Greek style salad cheese.
Once the sauce has thickened, stir in the creme fraiche, cooked pasta and roasted pepper until piping hot.
Taste and season again if needed. Add a splash of water if you feel it needs it.
When ready, share the spicy tomato linguine between your bowls.
Top with the charred courgette, crumbled Greek style salad cheese and remaining chilli flakes if you'd like some more heat.
Serve with the rocket alongside drizzled with a little olive oil. Enjoy!
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