Roasted Pepper and Mushroom Linguine

Name: Roasted Pepper and Mushroom Linguine with Walnuts and Chives
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 25 Sun-Dried Tomato Paste; 150 Closed Cup Mushrooms; 1 Chives; 200 Linguine; 30 Tomato Puree; 1 Garlic Clove**; 20 Walnuts; 1 Bell Pepper; 1 Vegetable Stock Powder; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil; 5000 Water for the Sauce

with Walnuts and Chives

Recipe Development TeamPublished on December 14, 2020

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This Pepper & Mushroom Linguine & Walnuts HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:

Rapid

•Veggie

Allergens:

Nuts

•Milk

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Sun-Dried Tomato Paste

150

Closed Cup Mushrooms

Chives

200

Linguine

Tomato Puree

Garlic Clove**

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Bell Pepper

(May contain traces of: Celery)

Vegetable Stock Powder

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Finely Chopped Tomatoes with Basil

Not included in your delivery

5000

Water for the Sauce

Nutritional information

Energy (kcal)663 kcal

Energy (kJ)2774 kJ

Fat17 g

of which saturates5 g

Carbohydrate97 g

of which sugars22 g

Protein28 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Medium Saucepan

•Knife

•Colander

•Garlic Press

•Spoon

•Grill Pan

•Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 0.25 tsp of salt for the pasta. Thinly slice the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Pop 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 high heat. When hot, add the mushrooms, season with salt and pepper and stir fry until golden brown, 3-4 mins. Stir in 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 pepper, 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.