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Roasted Pepper and Aubergine Linguine
Roasted Pepper and Aubergine Linguine

Roasted Pepper and Aubergine Linguine

with Italian Style Cheese and Chives

Recipe Development Team
Recipe Development TeamPublished on September 09, 2022
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Allergens:
Cereals containing gluten
•Wheat
•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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine**

(May contain traces of: Celery)

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives**

1 carton(s)

Finely Chopped Tomatoes with Basil

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2379 kJ
Energy (kcal)569 kcal
Fat9 g
of which saturates4.2 g
Carbohydrate94.2 g
of which sugars24.2 g
Dietary Fibre8.9 g
Protein24.4 g
Salt3.6 g
Potassium327.7 mg
Calcium17.5 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 0.25 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.

2

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.

3

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Finely chop the chives (use scissors if easier). 

 

4

a) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook, stirring, for 30 secs. 

b) Stir in the chopped tomatoes, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

c) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

5

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.

6

a) When everything's ready, serve your roasted pepper and aubergine linguine in bowls.

b) Finish with a sprinkling of the remaining chives and cheese.

c) Enjoy!

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