Roasted Pepper and Aubergine Linguine with Diced Chorizo
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Roasted Pepper and Aubergine Linguine with Diced Chorizo

Roasted Pepper and Aubergine Linguine with Diced Chorizo

with Pine Nuts and Chives

This Roasted Pepper and Aubergine Linguine with Diced Chorizo is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
Celery
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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)

90

Chorizo

Not included in your delivery

50

Water for the Sauce

1

Sugar for the Sauce

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Nutritional information

Energy (kcal)827 kcal
Energy (kJ)3459 kJ
Fat31.1 g
of which saturates10.9 g
Carbohydrate95.7 g
of which sugars25.2 g
Protein37.3 g
Salt6.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Colander
Bowl
Skewers
Garlic Press
Grater
Grill Pan

Instructions

Get Ready to Roast
1

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.

Cook the Linguine
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.

Prep Time
3

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.

Simmer the Sauce
4

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 waterfor 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.

Mix in the Veg and Pasta
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.

Finish and Serve
6

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!

7

Step 4 MOD: If you’ve chosen to add chorizo to your meal, add to the pan before you add the garlic and fry until it starts to brown, 3-4 mins. Add the garlic and continue with the recipe as instructed.