Sun Dried Tomato Alfredo Style Linguine
with spinach, chives and balsamic glaze
A creamy cheesy pasta recipe sprinkled with chives and filled with vibrant wilted spinach.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
•Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Onion
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
½ sachet(s)
Italian Herbs
5 grams
Chives
60 grams
Baby Spinach
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
120 grams
Peas
1 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3093 kJ
Energy (kcal)739 kcal
Fat31.6 g
of which saturates17.1 g
Carbohydrate87.7 g
of which sugars14.5 g
Dietary Fiber0.6 g
Protein25.7 g
Cholesterol0 mg
Salt2.08 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
Instructions
1
- 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, 10-12 mins.
- Once cooked, drain in a colander and pop back in 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.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the chives (use scissors if you prefer).
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion. Season with salt and pepper.
- Cook until the onion has softened, 4-5 mins.
- Add the garlic to the pan and fry until fragrant, 1 min.
4
- Stir in the sun dried tomato paste, creme fraiche, stock, half a sachet of Italian herbs (per 2P) and 75ml water (per 2P).
- Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
- Add the spinach (a handful at a time) and peas to the sauce. Stir until the spinach is wilted and the peas are piping hot, 1-2 mins.
- Add the cheese and 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.
5
- Stir the cooked linguine into the sauce along with half the chives.
- Season with salt and pepper.
TIP: Loosen the sauce with a splash of water if required.
6
- Share the cheesy Alfredo style linguine between bowls.
- Sprinkle with the remaining chives.
- Finish with a drizzle of balsamic glaze.
