Roasted Pepper and Goat's Cheese Pasta with Prawns
with parsley and peas
A recipe conveniently customised just to your liking.
Tags:
Blender Needed
•Family Friendly
•Eat Me First
•Protein Rich
Allergens:
Mustard
•Milk
•Cereals containing gluten
•Wheat
•Sulphites
•Crustaceans
The quantities provided above are averages only.
Total45 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
1 unit(s)
Onion
5 grams
Parsley
100 grams
Goat's Cheese
(Contains: Milk May be present: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 pack(s)
Passata
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3062 kJ
Energy (kcal)732 kcal
Fat14.2 g
of which saturates9.6 g
Carbohydrate110.8 g
of which sugars27.8 g
Dietary Fiber11.3 g
Protein37.8 g
Salt4.7 g
Potassium634.5 mg
Calcium30.9 mg
Iron1 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
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
•Colander
Cooking steps
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!
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, 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.
TIP: If you’re in a hurry you can boil the water in your kettle.
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.
4
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the garlic, onion, and prawns until fragrant, 2 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the passata and 25ml water (per 2P). Season with salt, pepper and ½ tsp sugar (per 2P). 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.
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.
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.
Explore Similar Recipes
