Rapid Roasted Pepper and Aubergine Linguine
with Italian Style Cheese and Pesto
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Mustard
- Soya
- Peanut
Hey presto! This Rapid Roasted Pepper and Aubergine Linguine is ready in under 25 minutes. Umami roasted aubergine and sweet pepper are paired with a rich tomato sauce, chives and cheese for a stunningly simple but delicious veggie meal.
Ingredients
1 unit(s)
Aubergine
(May be present: Celery)
1 unit(s)
Bell Pepper
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
1 unit(s)
Garlic Clove
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with ¼ tsp salt for the pasta.
b) Trim the aubergine, then cut into roughly 2cm pieces.
c) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
d) Pop both veg onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then spread out and roast on the top shelf until soft, 15-18 mins. Turn halfway through.
a) While the veg roasts, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into 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).
a) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook, stirring, for 30 secs.
b) Stir in the chopped tomatoes, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
c) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
a) Once everything's cooked, combine the roasted veg, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the hard Italian style cheese and the butter (see pantry for amount), until melted.
c) Add a splash of water if it looks a little dry.
d) Season to taste with salt and pepper if needed.
a) When everything's ready, serve your roasted pepper and aubergine linguine in bowls.
b) Finish with a sprinkling of remaining cheese and a drizzle of pesto.
