Roasted Aubergine and Mushroom Linguine
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Roasted Aubergine and Mushroom Linguine

Roasted Aubergine and Mushroom Linguine

with Italian Style Cheese and Chives

This delicious Roasted Aubergine and Mushroom Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
WeightWatchers
Rapid
Veggie
Allergens:
Cereals containing gluten
Celery
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Aubergine

(May contain Celery)

180

Linguine

(Contains Cereals containing gluten)

1

Garlic Clove

1

Chives

120

Sliced Mushrooms

1

Finely Chopped Tomatoes with Basil

10

Vegetable Stock Paste

(Contains Celery)

25

Sun-Dried Tomato Paste

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

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Nutritional information

Energy (kcal)552 kcal
Energy (kJ)2309 kJ
Fat9.9 g
of which saturates4.5 g
Carbohydrate90.2 g
of which sugars20.4 g
Protein24.2 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Colander
Pan
Garlic Press
Kitchen Shears

Instructions

Roast the Aubergine
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.

b) Trim the aubergine, then cut into roughly 2cm pieces and pop onto a baking tray.

c) Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

d) Once the oven is hot, roast on the top shelf until soft, 15-18 mins. Turn halfway through.

Cook the Linguine
2

a) While the aubergine roasts, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Prep Time
3

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Finely chop the chives (use scissors if easier). 

c) Heat a drizzle of oil in a large frying pan on high heat.

Simmer the Sauce
4

a) Once the pan is hot, add the sliced mushrooms. Fry, stirring occasionally, until browned, 4-5 mins. 

b) Lower the heat slightly, then add the garlic and cook, stirring, for 30 secs. 

c) Stir in the chopped tomatoes, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

d) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

Mix in the Veg and Pasta
5

a) Once cooked, combine the roasted aubergine, cooked pasta and sauce in whichever pan is the largest. 

b) Stir in half the chives and half the hard Italian style cheese. Add a splash more water if it seems a bit dry.

c) Season to taste with salt and pepper if needed.

Finish and Serve
6

a) When everything's ready, serve your roasted aubergine and mushroom linguine in bowls.

b) Finish with a sprinkling of the remaining chives and cheese.

c) Enjoy!