Magma Linguine Inspired by Mega Camerupt with Double Cheese

Name: Magma Linguine Inspired by Mega Camerupt with Double Cheese with golden cheese and creamy tomato sauce
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: 180 grams Dried Linguine; 400 grams Grilling Cheese; 2 sachet(s) Cajun Spice Mix; 1 unit(s) Onion; 1 pack(s) Passata; 65 grams Creme Fraiche; 2 unit(s) Garlic; 1 unit(s) Chilli; 1 unit(s) Bell Pepper; 5 grams Parsley; 1 sachet(s) Sun Dried Tomato Paste; ¼ tsp Sugar; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with golden cheese and creamy tomato sauce

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The rich red of the sun dried tomato sauce in this recipe beautifully mimics Mega Camerupt's magma.

Tags:

Optional Spice

•Family Friendly

•Quick

•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)

400 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)5026 kJ

Energy (kcal)1201 kcal

Fat63.6 g

of which saturates38.9 g

Carbohydrate99.5 g

of which sugars26.2 g

Dietary Fiber9.1 g

Protein53.4 g

Cholesterol0 mg

Salt8.91 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

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.

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.

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.

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).

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.

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.