Roasted Pepper and Aubergine Linguine
with Pine Nuts and Chives
Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Pepper and Aubergine Linguine in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
180
Linguine
(Contains Cereals containing gluten)
1
Garlic Clove
1
Chives
15
Pine Nuts
1
Finely Chopped Tomatoes with Basil
10
Vegetable Stock Paste
(Contains Celery)
25
Sun-Dried Tomato Paste
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50
Water for the Sauce
1
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
b) Trim the aubergine, then cut into roughly 2cm pieces.
c) Halve the pepper and discard the core and seeds. Chop into 2cm pieces.
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).
b) Finely chop the chives (use scissors if easier).
c) Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
d) Transfer the pine nuts to a bowl and set aside.
a) Pop your pan back on medium heat and add a drizzle of oil. Once hot, add the garlic and cook, stirring, for 30 secs.
b) Stir in the finely chopped tomatoes, vegetable stock paste, sun-dried tomato paste, sugar and water for the sauce (see ingredients 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 cooked, combine the roasted veg, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the chives and half the hard Italian style cheese. Add a splash more water if it seems a bit dry.
c) Season to taste with salt and pepper if needed.
a) When everything is ready, serve your roasted pepper and aubergine linguine in bowls.
b) Finish with the pine nuts and a sprinkling of the remaining chives and cheese. Enjoy!
