Mussel and Veggie 'Nduja Linguine
with Cheese and Balsamic Dressed Salad
Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It's perfectly paired with mussels in this pasta dish to make a spicy seafood sensation.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
500 grams
Mussels
(Contains: Molluscs)
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Vegan ‘Nduja
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
While it comes to the boil, peel and grate the garlic (or use a garlic press). Cut the tomato into 2cm chunks.
Pop the tomato chunks into a medium bowl with the balsamic glaze and a drizzle of olive oil. Season with salt and pepper and mix. Set aside for now.
Drain the mussels in a colander.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 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, heat a drizzle of oil in another large saucepan on medium heat.
Add the vegan 'nduja (add less if you'd prefer things milder) and garlic. Fry for 30 secs.
Stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 7-8 mins.
Add the drained mussels to the pan. Bring to a boil.
Pop a lid on the pan and turn the heat down to medium-high. Cook until the mussels are piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.
Once the sauce is ready, remove the lid and simmer the sauce for a further 3-4 mins.
Next, remove from the heat and stir in the cheese.
Add the linguine and toss together gently so the pasta is nicely coated in the sauce. Season with salt and pepper.
Share the linguine between your serving bowls. Take some mussels out of their shells to serve on top of the pasta.
Toss the baby leaves into the dressing, then serve the salad on the side.
Enjoy!
