Roasted Pepper Linguine
with Cashew Cream Cheese
The word linguine means "little tongues" in Italian!
Cals 944 · Prot 36 · Carbs 151 · Fat 12
Vegan
30 min
The word linguine means "little tongues" in Italian!
Cals 944 · Prot 36 · Carbs 151 · Fat 12
Vegan
Ingredients
Roasted pepper linguine
Red pepper
2 Piece
Linguine
10*11*
250 Grams
Cashew cream cheeze
2*
110 Grams
Chilli flakes
2 Grams
Nutritional yeast
4 Grams
Miso paste
9*
20 Grams
Lemon
0.5 Piece
Salt
1 Tsp
Black pepper
1 Tsp
Garlic ciabatta
Fresh parsley
15 Grams
Salted vegan butter
10 Grams
Garlic paste
10 Grams
Salt
0.5 Tsp
Ciabatta
10*11*
1 Piece
Allergens
*10 Wheat, *11 Gluten, *2 Tree Nuts, *9 Soya
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) | 3950 / 944 |
| Fats (g) | 11.5 |
| of which saturated (g) | 6.1 |
| Carbohydrates (g) | 151 |
| of which sugars (g) | 17.6 |
| Fibers (g) | 12.2 |
| Proteins (g) | 36 |
| Salt (g) | 4 |
*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 Prep
Preheat the oven to 220°C/200°C fan. Halve and de-seed the peppers. Place them on a baking tray, skin-side up. Roast for 20-25 min or until the skins are charred. Set aside and allow to cool (see pro tip!). Once cool enough to handle, remove the skins.
2 Make garlic ciabatta
Meanwhile, chop the parsley leaves. Mash the butter with the garlic paste, half of the chopped parsley and a pinch of salt. Slice open the ciabatta. Place the ciabatta on a second baking tray and spread each slice with the garlic butter. Set aside.
3 Cook linguine
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. Meanwhile, bake the ciabatta for 10 min.
4 Make sauce
Place the roasted peppers into a food processor or blender along with the cashew cream cheese, a pinch of chilli flakes (spicy!), nutritional yeast, miso paste, a squeeze of lemon juice and a pinch of salt and pepper. Blitz into a smooth sauce.
5 Serve
Return the drained pasta to the pan and stir through the roasted pepper sauce, adding a splash of reserved pasta water as needed. Garnish with the remaining parsley and freshly cracked black pepper and serve with the garlic ciabatta.
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