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Roasted Pepper and Aubergine Linguine
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Roasted Pepper and Aubergine Linguine

Roasted Pepper and Aubergine Linguine

with Walnuts and Chives

Looking for a tasty midweek dinner option? Try cooking up our Aubergine Linguine with Walnuts in just 20 minutes for a balanced and tasty dinnertime.

Allergens:
Nuts
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Chives

1

Aubergine

(May contain Celery)

200

Linguine

30

Tomato Puree

1

Garlic Clove

30

Sundried Tomatoes

20

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1

Finely Chopped Tomatoes with Basil

Not included in your delivery

5000

Boiling Water

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Nutritional information

Energy (kcal)679 kcal
Energy (kJ)2841 kJ
Fat13 g
of which saturates6 g
Carbohydrate103 g
of which sugars28 g
Protein29 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Medium Saucepan
Garlic Press
Grater
Grill Pan
Bowl

Instructions

Roast
1

Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 0.25 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. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Pop both 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.

Cook the Pasta
2

Add the linguine to the pan of boiling water and cook for 12 mins then drain in a colander. Pop back in the pan, drizzle with oil and stir through to stop it sticking together.

Prep
3

Meanwhile, fill and boil your kettle. Roughly chop the sundried tomatoes and pop them in a jug. Pour in the boiling water (see ingredients for amount), stir and set aside. Meanwhile, peel and grate the garlic (or use a garlic press if you have one). Finely chop the chives (or use scissors).

Cook the Sauce
4

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the garlic and cook, stirring, for 30 seconds. Stir in the tomato puree, followed by the finely chopped tomatoes and sundried tomatoes and soaking water. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.

Finish Up
5

When they are ready, combine the roasted veggies, 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
6

Serve in big bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!