Roasted Pepper and Aubergine Linguine
with Walnuts and Chives
We love good Roasted Pepper and Aubergine Linguine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
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
25
Sun-Dried Tomato Paste
1
Chives
1
Aubergine
(May contain Celery)
200
Linguine
30
Tomato Puree
1
Garlic Clove
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1
Bell Pepper
(May contain Celery)
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
5000
Water for the Sauce
Nutritional information
Instructions
a) Preheat your oven to 220°C. b) Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta. c) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. d) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. e) Pop both onto a baking tray, drizzle with oil and season with salt and pepper. f) Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.
a) Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander. b) 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 if you have one). b) Finely chop the chives (or use scissors).
a) Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the garlic and cook, stirring, for 30 seconds. b) Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). c) Add a pinch of sugar and season with salt and pepper. d) Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.
a) When they are ready, combine the roasted veggies, cooked pasta and sauce in whichever pan is the largest. b) Stir in half the chives and half the hard Italian cheese. TIP: Add a splash more water if it seems a bit dry! Season to taste with salt and pepper if needed.
a) Serve in bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!
