Linguine Melanzane
with blistered cherry tomatoes
Translated from Italian, melanzane is aubergine, a vegetable that's today integral to the country's cuisine. In this particular recipe, it's slow-roasted with sesame oil and paired with beautifully blistered cherry tomatoes to create a tempting veggie pasta dish.
Tags:
Veggie
Allergens:
Wheat
•Sesame
•Milk
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Aubergine
180 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
1 tin(s)
Tomato Paste
40 milliliter(s)
Sesame Oil
(Contains Sesame)
1 unit(s)
Lemon
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
125 grams
Creme Fraiche
(Contains Milk)
125 grams
Cherry Tomatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kcal)830 kcal
Energy (kJ)3474 kJ
Fat45.1 g
of which saturates18.1 g
Carbohydrate85.4 g
of which sugars15.9 g
Dietary Fiber0.9 g
Protein24.6 g
Cholesterol0 mg
Salt0.51 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
•Baking Sheet with Baking Paper
•Colander
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the aubergine then cut into roughly 2cm pieces.
- Pop the aubergine onto a lined baking tray.
- Drizzle with sesame oil, season with salt and pepper then toss to coat.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
2
- Meanwhile, boil a large pot of salted water for the pasta.
- 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 pop back in the pot.
- Drizzle with oil and stir through to prevent sticking. Cover to keep warm.
3
- When the aubergine has been cooking for 8-10 mins, remove from the oven.
- Pop the tomatoes onto the same tray.
- Drizzle with oil, season with salt and pepper then pop back into the oven for the remaining cooking time, 12-15 mins.
- Slice the lemon into 4 wedges.
4
- Meanwhile, place a pan over medium-high heat with a very light drizzle of oil.
- Once hot, cook the tomato paste until fragrant, 2-3 mins.
- Add the juice of two lemon wedges, 50ml water and ½ tsp sugar (double all for 4p).
- Pour in the creme fraiche and allow to warm through, 2-3 mins. Season to taste with salt, pepper and sugar.
TIP: Loosen the sauce with a splash of water if necessary!
5
- Once everything is ready, remove the aubergine and tomatoes from the oven.
- Toss the linguine, aubergine and half the cheese through the sauce, allowing everything to warm through.
6
- Divide the aubergine linguine between bowls.
- Garnish with blistered tomatoes, lemon wedges and remaining cheese.
