Linguine Melanzane
with Italian cheeseCalories
:
686 kcalProtein
:
21.9g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
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 cooked mushrooms to create a tempting veggie pasta dish.
Ingredients
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)
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
150 grams
Mushrooms
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2871 kJ
Energy (kcal)686 kcal
Fat24.8 g
of which saturates13.4 g
Carbohydrate89.5 g
of which sugars19.3 g
Dietary Fiber8.2 g
Protein21.9 g
Cholesterol14.4 mg
Salt4.2 g
Trans Fat0.2 g
Potassium236.3 mg
Calcium29.3 mg
Iron0.9 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.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking steps
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.
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.
3
- Meanwhile, halve, peel and finely chop the shallot.
- Roughly chop the mushrooms.
- Place a pan over medium-high heat with a very light drizzle of oil.
- Add the shallot and mushrooms and season with salt and pepper.
- Fry until softened, stirring occasionally, 4-5 mins.
4
- 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.
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 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.
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