HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Roasted Pepper And Aubergine Linguine
Chorizo, Roasted Pepper and Aubergine Linguine

Chorizo, Roasted Pepper and Aubergine Linguine

with Walnuts and Chives

Custom recipe
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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)


200 grams


(ContainsCereals containing Gluten)

1 unit(s)

Garlic Clove

1 bunch(es)


60 grams


1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Vegetable Stock Powder


1 sachet

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams



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)3385 kJ
Energy (kcal)809 kcal
Fat25.0 g
of which saturates8.0 g
Carbohydrate103 g
of which sugars28.0 g
Protein38 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/4 tsp of salt for the pasta. b) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. c) Trim the courgette then halve lengthways. Thinly slice widthways into 2cm thick half moons. d) Pop both 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.


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 chorizo, fry until the chorizo is golden, 2-3 mins. b) Stir in the garlic and cook, stirring, for 30 seconds. c) Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). d) Add a pinch of sugar and season with salt and pepper. e) 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! c) Season to taste with salt and pepper if needed.


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