Roasted Pepper, Aubergine and Bacon Linguine
with Italian Style Cheese and Chives
- Cereals containing gluten
- Celery
- Milk
- Egg
- May contain traces of allergens
- Celery
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.
Ingredients
1
Aubergine
(May be present: Celery)
1
Bell Pepper
(May be present: 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
Nutrition Values
Utensils
Cooking Steps
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.
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).
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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The roasted vegetables and sun-dried tomato sauce create a rich, satisfying combination that wins over even those who are usually sceptical about aubergine. Some find the tomato flavour a little strong or the overall dish slightly mild, but most enjoy the depth it delivers.
- Ease of prep: This is a straightforward, quick weeknight meal that comes together with minimal effort, though the aubergine may need a little longer in the oven than the recipe suggests.
- Suggestions: Cut the aubergine into smaller pieces to help it roast through in time, and consider adding chilli flakes, olives, or a splash of Worcestershire sauce to lift the sauce. Using reserved pasta water instead of plain water can add a little extra body. Reduce the stock paste slightly if you prefer a less salty result, and use a red or yellow pepper in place of green for a sweeter flavour.
- Next-day meals: Leftovers keep well and make a satisfying lunch the following day; the sauce also works as a filling for wraps.
- Portions: The dish is generously sized and can comfortably feed more than two, with several people noting there was plenty left over.
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