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.
Tags:
Veggie
•Climate Conscious
•Under 650 calories
Allergens:
Wheat
•Milk
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Aubergine
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)
Passata
1 unit(s)
Shallot
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
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.
Utensils
•Baking Sheet with Baking Paper
•Colander
Instructions
1
- 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.
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, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- 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.
4
- 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.
5
- 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.
6
- Divide the aubergine linguine between bowls.
- Garnish with a sprinkling of cheese.
