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Linguine Melanzane with Mozzarella

Linguine Melanzane with Mozzarella

with blistered cherry tomatoes
4.5(2)
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Get 50% off your first box!
Calories
: 
852 kcal
Protein
: 
32.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 unit(s)

Aubergine

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

40 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

1 sachet(s)

Sun Dried Tomato Paste

125 grams

Mozzarella

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Sugar

Energy (kJ)3565 kJ
Energy (kcal)852 kcal
Fat36.4 g
of which saturates20.2 g
Carbohydrate93.9 g
of which sugars20.6 g
Dietary Fiber9.2 g
Protein32.9 g
Cholesterol14 mg
Salt4.1 g
Trans Fat0.2 g
Potassium450.6 mg
Calcium38 mg
Iron1.2 mg
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
•Colander

Cooking steps

Roast the Aubergine
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 the tray halfway through.
Cook the Linguine
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, 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.
Blister the Cherry Tomatoes
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.
Start the Sauce
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 a sachet of dried Italian herbs (per 2P). Cook until fragrant, 1 min.
  • Pour in the passata and 100ml water (per 2P). Simmer until slightly reduced, 3-5 mins.
Finishing Touches
5
  • Pour in the creme fraiche and ½ tsp sugar (per 2P) and allow to warm through, 2-3 mins.
  • Season to taste with salt, pepper and sugar.
  • Add the sun dried tomato paste, roast tomatoes and aubergine to the sauce along with the linguine.
  • Toss everything together until warmed through, 1-2 mins.
Garnish and Serve
6
  • Divide the aubergine linguine between bowls.
  • Garnish with a sprinkling of cheese.
  • Drain and tear the mozzarella over the top.
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Explore Similar Recipes

Aubergine Recipes
Tomato Recipes
Mozzarella Recipes
Italian Style Hard Cheese Recipes
Passata Recipes
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