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)
3008 / 719
Fats (g)
10.8
of which saturated (g)
0.9
Carbohydrates (g)
135
of which sugars (g)
24
Fibers (g)
17.7
Proteins (g)
26.7
Salt (g)
1.2
*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 Roast vegetables
Preheat the oven to 200°C/180°C fan.
Bring a large pot of salted water to the boil.
Chop the zucchini into half moons.
Deseed and finely slice the peppers.
Place the zucchini and peppers onto a large baking tray with a drizzle of oil and a pinch of salt.
Roast for 25 min, turning the vegetables half way.
2 Prep
Meanwhile, peel and finely slice the redonion.
Peel and mince the garlic.
Roughly chop the sun-driedtomatoes.
Pick and finely slice the basil leaves.
3 Toast pine nuts
Heat a large pan over a medium heat.
Once hot, toast the pine nuts in the hot, dry pan for 2 min or until starting to brown.
Transfer the pine nuts to a bowl and reserve the pan.
Tip!Keep an eye on the pine nuts as they can burn quickly.
4 Make sauce
Return the reserved pan to a medium-high heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Fry for 5 min until softened.
Add the garlic.
Fry for 1 min further.
Add the choppedtomatoes, sun-driedtomatoes, brownsugar, vegetablestockcube and measuredwater.
Reduce the heat to medium.
Simmer for 12-15 min until thickened.
Remove from the heat, season with salt and pepper to taste and stir through half of the basil (reserve the rest for garnish).
5 Boil pasta
Meanwhile, once the water is boiling, add the linguine.
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 them from sticking.
6 Serve
Add the roasted vegetables to the sauce with a splash of balsamicvinegar and mix well.
Serve the Roasted Mediterranean VegetableLinguine with Pine Nuts.
Garnish with the toastedpinenuts and remaining basil.