Cajun-inspired Bell Pepper Linguine

Name: Cajun-inspired Bell Pepper Linguine with golden cheese and creamy tomato sauce
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: 180 grams Dried Linguine; 200 grams Grilling Cheese; 2 sachet(s) Cajun Spice Mix; 1 unit(s) Onion; 1 pack(s) Passata; 65 grams Creme Fraiche; 2 unit(s) Garlic; 1 unit(s) Bell Pepper; 5 grams Parsley; 1 sachet(s) Dried Chilli Flakes; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with golden cheese and creamy tomato sauce

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This fusion pasta dish is spiced with an exciting array of Cajun flavours and topped with fresh chilli for added optional bite. It also features tender pan-fried peppers and golden grilling cheese making for a delicious meal that pulls inspiration from a myriad of different destinations.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

200 grams

Grilling Cheese

(Contains: Milk)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 unit(s)

Onion

1 pack(s)

Passata

65 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

5 grams

Parsley

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kcal)839 kcal

Energy (kJ)3512 kJ

Fat35.6 g

of which saturates22.1 g

Carbohydrate89.6 g

of which sugars18.6 g

Dietary Fiber1.4 g

Protein41.2 g

Cholesterol0 mg

Salt4.09 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking Steps

PDF

Boil a large pot of salted water for the linguine.
When boiling, add the linguine to the water and bring back to the boil.
Cook until softened, 12 mins.
Once cooked, drain in a colander and return to the pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, drain the grilling cheese then cut into 2cm cubes. Place in a bowl of cold water.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Halve the pepper and discard the core and seeds. Slice into thin strips.

Place a pan over medium-high heat with a drizzle of oil.
Remove the cheese cubes from the water and pat dry with kitchen paper.
Once the pan is hot, fry the grilling cheese until golden all over, turning often, 4-5 mins.
Once cooked, remove from the pan and cover to keep warm.

Return the (now empty) pan to medium-high heat with a drizzle of oil.
Add the pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins.
Add the garlic and Cajun spice and fry until fragrant, 1 min more.
Pour in the passata, 100ml water and ¼ tsp sugar (double both for 4p).
Simmer together for 3-5 mins.

Stir half the creme fraiche into the sauce.
Add the cheese and pasta and cook, stirring, until everything is warmed through, 1-2 mins.
Season to taste with salt, pepper and sugar.
Roughly chop the parsley (stalks and all).

Divide hearty helpings of Cajun linguine between bowls.
Top with a dollop of creme fraiche and a sprinkling of chopped parsley.
Finish off with as much of the chilli flakes as you like (use less if you don't like spice).