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Roasted Pepper and Aubergine Linguine

Roasted Pepper and Aubergine Linguine

with Pine Nuts and Chives

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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.

Tags:RapidVeggieUnder 650 calories
Allergens:Cereals containing glutenCeleryMilkEgg

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

180 grams


(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

1 bunch(es)


15 grams

Pine Nuts

1 pack(s)

Finely Chopped Tomatoes with Basil

10 grams

Vegetable Stock Paste


1 sachet

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat14.5 g
of which saturates4.9 g
Carbohydrate92.6 g
of which sugars24.8 g
Protein25.9 g
Salt3.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Kitchen Shears
Frying Pan
Instructionsarrow up iconarrow up icon
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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!