Roasted Pepper, Aubergine and Bacon Linguine
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Roasted Pepper, Aubergine and Bacon Linguine

Roasted Pepper, Aubergine and Bacon Linguine

with Italian Style Cheese and Chives

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Pepper, Aubergine and Bacon Linguine in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Cereals containing gluten
•Celery
•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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

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

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)

180

British Smoked Bacon Lardons

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

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Nutritional information

Energy (kJ)3402 kJ
Energy (kcal)813 kcal
Fat28.3 g
of which saturates10.2 g
Carbohydrate98.4 g
of which sugars24.7 g
Protein40 g
Salt6.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Colander
•Pan
•Garlic Press
•Kitchen Shears

Instructions

Roast the Veg
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 bell pepper and discard the core and seeds. Chop into 2cm chunks. 

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). 

Simmer the Sauce
4

a) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Stir in the garlic and cook, stirring, for 30 secs. 

b) Pour 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.

Mix in the Veg and Pasta
5

a) Once everything's 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 of water if it looks a little dry.

c) Season to taste with salt and pepper if needed.

Finish and Serve
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.

Enjoy!