HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLinguine In Creamy Spicy Tomato Sauce
Linguine in Creamy Spicy Tomato Sauce

Linguine in Creamy Spicy Tomato Sauce

with Roasted Pepper and Charred Courgette

Read more

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!

Tags:VeggieUnder 650 calories
Allergens:Cereals containing glutenCeleryMilk

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

3 unit(s)

Garlic Clove

1 unit(s)


180 grams


(ContainsCereals containing gluten)

1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste


1 pinch

Chilli Flakes

50 grams

Greek Style Salad Cheese


75 grams

Creme Fraiche


40 grams


Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2646 kJ
Energy (kcal)633 kcal
Fat21.3 g
of which saturates12.2 g
Carbohydrate85.8 g
of which sugars17.2 g
Protein22.1 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

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 don't like heat) 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 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!