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Roasted Pepper and Aubergine Linguine

Roasted Pepper and Aubergine Linguine

with Walnuts and Chives

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We love good Roasted Pepper and Aubergine Linguine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenCeleryMilkEggNuts

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Bell Pepper

200 grams


(ContainsCereals containing Gluten)

1 unit(s)

Garlic Clove

1 bunch(es)


1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Vegetable Stock Powder


1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pot(s)



Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2920 kJ
Energy (kcal)698 kcal
Fat15.0 g
of which saturates5.0 g
Carbohydrate104 g
of which sugars26.0 g
Protein29 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C. b) Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta. c) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. d) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. e) Pop both onto a baking tray, drizzle with oil and season with salt and pepper. f) Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.


a) Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander. b) Pop back in 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 if you have one). b) Finely chop the chives (or use scissors).


a) Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the garlic and cook, stirring, for 30 seconds. b) Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). c) Add a pinch of sugar and season with salt and pepper. d) Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.


a) When they are ready, combine the roasted veggies, cooked pasta and sauce in whichever pan is the largest. b) 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.


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