Linguine Primavera

Name: Linguine Primavera with Roasted Vegetables and Garlic Butter Sauce
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Linguine; 2 Piece of Garlic cloves; 1 Piece of Red onion; 2 Piece of Small zucchini; 150 Grams of Cherry tomatoes; 1 Piece of Yellow pepper; 1 Piece of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 100 ML of Water; 1 Piece of Vegetable stock cube; 90 Grams of Baby spinach; 40 Grams of Salted vegan butter; 1 Tsp of Black pepper; 2 Grams of Chilli flakes; 15 Grams of Fresh basil

with Roasted Vegetables and Garlic Butter Sauce

This lemon garlic pasta delivers bold, vibrant and fresh flavours.

201 Reviews

Cals 713 · Prot 24 · Carbs 121 · Fat 19

Vegan

Calorie Smart

30 min

Linguine Primavera with Roasted Vegetables and Garlic Butter Sauce

This lemon garlic pasta delivers bold, vibrant and fresh flavours.

201 Reviews

Cals 713 · Prot 24 · Carbs 121 · Fat 19

Vegan

Calorie Smart

Ingredients

Pasta

Linguine 10*11*

250 Grams

Garlic cloves

2 Piece

Red onion

1 Piece

Small zucchini

2 Piece

Cherry tomatoes

150 Grams

Yellow pepper

1 Piece

Lemon

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Water

100 ML

Vegetable stock cube 15*

1 Piece

Baby spinach

90 Grams

Salted vegan butter

40 Grams

Black pepper

0.5 Tsp

Chilli flakes

2 Grams

Garnish

Fresh basil

15 Grams

Allergens

*10 Wheat, *11 Gluten, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2981 / 713
Fats (g)	19.4
of which saturated (g)	9.5
Carbohydrates (g)	121
of which sugars (g)	10.1
Fibers (g)	14.1
Proteins (g)	23.5
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

Tip! Drizzle the cooked pasta with a bit of oil to prevent it from sticking.

2 Prep

Meanwhile, peel and mince the garlic. Peel and finely slice the red onion. Using a peeler, peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Chop the cherry tomatoes in half. Deseed and finely slice the yellow pepper. Slice the lemon into wedges.

3 Fry veg

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 3 min. Add the zucchini ribbons, peppers and tomatoes and fry for 3 min further. Add the garlic. Fry for 1 min further. Add the measured water and the vegetable stock cube and simmer for 3 min further.

4 Make sauce

Add the spinach and cook for 2-3 min. Reduce the heat to low and add the vegan butter. Mix well until the vegan butter has melted and the sauce starts to slightly thicken.

5 Add pasta

Add the cooked pasta, a squeeze of lemon juice to taste (reserve the rest for garnish) and toss. Remove from the heat and season with salt, pepper and a pinch of the chilli flakes (spicy!).

Tip! Sensitive to spice? Go easy on the chilli flakes.

6 Serve

Pick the basil leaves and tear over the pasta. Divide the pasta among plates and drizzle with any remaining lemon garlic butter sauce on top. Garnish with the remaining lemon wedges.

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