Creamy Caramelised Onion Linguine
with Hazelnut Crumb and Chives
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Caramelised Onion Linguine in just 20 minutes for a delicious and speedy meal.
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
Hazelnuts
(Contains Nuts May contain Nuts)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
180
Linguine
(Contains Cereals containing gluten)
2
Garlic Clove
40
Onion Marmalade
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
120
Peas
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Chives
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle.
b) Roughly chop the hazelnuts.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the hazelnuts and panko breadcrumbs and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.
a) Pour the boiled water into a large saucepan with 1/2 tsp salt for the pasta.
b) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
c) 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) Roughly chop the chives (or use scissors if easier).
a) Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the onion marmalade and garlic and stir-fry for 1 min.
c) Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the pan.
d) Bring the mixture to a boil, then turn the heat down slightly and simmer until reduced by half, 3-4 mins.
a) Once the sauce has reduced, add the creme fraiche, peas and a good grind of pepper. Stir until piping hot, 1-2 mins.
b) Stir the cooked linguine, cheese and half the chives into the sauce. Mix well to combine. TIP: Add a splash of water if it looks a little dry.
c) Taste and season with salt and pepper if needed.
a) Share the creamy pasta between your bowls.
b) Spoon the hazelnut crumb over the top.
c) Finish with a scattering of the remaining chives. Enjoy!
