Mushroom and Aubergine Linguine
with Walnuts and Chives
- Cereals containing gluten
- Celery
- Milk
- Egg
- Nuts
- May contain traces of allergens
- Celery
- Peanut
- Sesame
- Nuts
.
Ingredients
1
Aubergine
(May contain traces of: Celery)
180
Linguine
(Contains: Cereals containing gluten)
1
Garlic Clove
1
Chives
150
Chestnut Mushrooms
30
Tomato Puree
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)
20
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
Not included in your delivery
50
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/4 tsp of salt for the pasta.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Thinly slice the mushrooms. Pop the aubergine onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.
Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander. Pop back in the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press if you have one). Finely chop the chives (or use scissors).
Heat a drizzle of oil in a large frying pan on medium heat. Add the mushrooms to the pan, season with salt and pepper and cook until browned, 5-6 mins, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds. Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.
When they are ready, combine the roasted aubergine, cooked pasta and sauce in whichever pan is the largest. 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.
Serve in bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich tomato sauce with a nice balance of vegetables, though some found it overpowering or too acidic.
- Ease of prep: Quick and simple to make, though roasting the aubergine takes extra time.
- Suggestions: Consider reducing tomato ingredients for a milder flavour; roast aubergine longer for better texture.
- Next-day meals: Keeps well and tastes even better the next day, with generous portions often providing leftovers.
- Texture: Walnuts add a pleasant crunch, but some felt they were unnecessary.
