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Linguine Melanzane

Linguine Melanzane

with blistered cherry tomatoes

Translated from Italian, melanzane means aubergine, a vegetable that's today integral to the country's cuisine. In this particular recipe, it's slow-roasted and paired with beautifully blistered cherry tomatoes to create a tempting veggie pasta dish.

Climate Conscious
Calorie Smart
Total Time35 minutes
Cooking Time25 minutes


Serving amount

1 unit(s)


180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

125 grams

Cherry Tomatoes

110 grams

Creme Fraiche

(Contains Milk)

1 pack(s)


1 unit(s)


½ sachet(s)

Italian Herbs

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2789 kJ
Energy (kcal)666 kcal
Fat23.3 g
of which saturates13.8 g
Carbohydrate88.8 g
of which sugars16.8 g
Dietary Fiber2.2 g
Protein22.8 g
Cholesterol0 mg
Salt1.39 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.


Baking Sheet with Baking Paper


Roast the Aubergine
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Trim the aubergine then cut into roughly 2cm pieces.
  • Pop the aubergine onto a lined baking tray.
  • Drizzle with 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.
Cook the Linguine
  • 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, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
Blister the Cherry Tomatoes
  • When the aubergine has been cooking for 12-15 mins, remove from the oven.
  • Pop the tomatoes onto the same tray.
  • Drizzle with oil and season with salt and pepper.
  • Pop back into the oven for the remaining cooking time, 8-10 mins.
Start the Sauce
  • Meanwhile, halve, peel and finely chop the shallot.
  • Place a pan over medium-high heat with a very light drizzle of oil.
  • Add the shallot and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins. 
  • Add half the dried Italian herbs (double for 4p). Cook until fragrant, 1 min.
  • Pour in the passata and 100ml water (double for 4p). Simmer until slightly reduced, 3-5 mins.
Finishing Touches
  • Pour in the creme fraiche and ½ tsp sugar and allow to warm through, 2-3 mins.
  • Season to taste with salt, pepper and sugar.
  • Add the roast tomatoes and aubergine to the sauce along with the linguine.
  • Toss everything together until warmed through, 1-2 mins.
Garnish and Serve
  • Divide the aubergine linguine between bowls.
  • Garnish with a sprinkling of cheese.
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