Roasted Pepper and Goat's Cheese Pasta
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Roasted Pepper and Goat's Cheese Pasta

Roasted Pepper and Goat's Cheese Pasta

with parsley and peas

A bowl of pasta is always a good thing, but what makes this dish really great is the array of toppings. Goat's cheese adds a beautifully creamy texture to this dish, while parsley and balsamic glaze add an element of freshness and tanginess for a meal that comes together with perfectly complementary flavours.

Tags:
Blender Needed
Discovery
Family Friendly
Veggie
Allergens:
Mustard
Milk
Wheat
Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Bell Pepper

120 grams

Peas

2 sachet(s)

Paprika

(Contains Mustard)

2 unit(s)

Garlic

2 unit(s)

Onion

5 grams

Parsley

100 grams

Goat's Cheese

(Contains Milk)

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

1 pack(s)

Passata

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat13.8 g
of which saturates9.1 g
Carbohydrate110 g
of which sugars30.4 g
Dietary Fiber2.2 g
Protein26.5 g
Cholesterol0 mg
Salt2.43 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

Immersion blender
Grater
Baking Sheet with Baking Paper
Colander

Instructions

Roast the Pepper
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Quarter and deseed the bell pepper.
  • On a lined baking tray, toss the pepper with a good drizzle of oil, salt, pepper and paprika
  • When the oven is hot, roast on the top shelf until softened and slightly charred, 25-30 mins.
  • Once cooked, puree the roasted pepper with a blender until smooth.

TIP: Don't have a blender? No problem, roughly chop your pepper instead!

Cook the Linguine
2
  • Boil a large pot of salted water for the linguine.
  • When the water is boiling, add the linguine 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. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
3
  • Meanwhile, peel and grate the garlic (or use a garlic press). 
  • Halve, peel and finely chop the onion
  • Roughly chop the parsley, stalks and all.
  • Crumble the goat's cheese.
Make the Sauce
4
  • Place a large pan over medium heat with a drizzle of oil.
  • Once hot, fry the garlic and onion until fragrant, 2 mins.
  • Add the passata and 25ml water (double for 4p). Season with salt, pepper and ½ tsp sugar (double for 4p). Lower the heat and simmer for 6-8 mins.
  • Add the peas and the pureed pepper to the pan. 
  • Season with salt and pepper. Simmer for another 4-6 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Coat the Pasta
5
  • Add the cooked and drained linguine to the pan.
  • Toss to warm through and coat in the roast pepper sauce. 
  • Season to taste with salt, pepper and sugar.
Garnish and Serve
6
  • Divide the linguine between deep plates or bowls. 
  • Sprinkle the goat's cheese over the top.
  • Garnish with the parsley and a drizzle of balsamic glaze.
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