Magma Linguine Inspired by Mega Camerupt
with golden cheese and creamy tomato sauce
The rich red of the sun dried tomato sauce in this recipe beautifully mimics Mega Camerupt's magma.
Tags:
Quick
•Optional Spice
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
200 grams
Grilling Cheese
(Contains: Milk)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Onion
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
¼ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3733 kJ
Energy (kcal)892 kcal
Fat38.6 g
of which saturates22.6 g
Carbohydrate97.5 g
of which sugars24.2 g
Dietary Fiber9.1 g
Protein34.4 g
Cholesterol0 mg
Salt6.51 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
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- 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 return to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, drain the grilling cheese then cut into slices (three per person). Add to a bowl of cold water.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the bell pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic and Cajun spice and fry until fragrant, 1 min more.
- Pour in the passata, 100ml water (per 2P) and ¼ tsp sugar (per 2P).
- Simmer together for 3-5 mins.
4
- Stir half the creme fraiche and the sun dried tomato paste into the sauce.
- Add the pasta and cook, stirring, until everything is warmed through, 1-2 mins.
- Add a splash of water, if required to loosen the sauce.
- Season to taste with salt, pepper and sugar.
- Roughly chop the parsley (stalks and all).
5
- While the sauce simmers, place a separate pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Remove the cheese from the water and pat dry with kitchen paper.
- Once the pan is hot, add the cheese slices and fry until golden, 2-3 mins each side.
6
- Divide hearty helpings of linguine between bowls.
- Top with the golden fried cheese and a dollop of creme fraiche.
- Finish off with a sprinkling of parsley and as much chopped chilli as you like (use less if you're cooking for kids).
TIP: Kids can help sprinkle the parsley over the top.
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