Roasted Mediterranean Vegetable Linguine
with Pine Nuts
Enjoy an abundance of vegetables and bold flavours with this dish.
Cals 719 · Prot 27 · Carbs 135 · Fat 11
Vegan
40 min
Enjoy an abundance of vegetables and bold flavours with this dish.
Cals 719 · Prot 27 · Carbs 135 · Fat 11
Vegan
Ingredients
Sauce
Small zucchini
2 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Red onion
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
30 Grams
Fresh basil
15 Grams
Chopped tomatoes
400 Grams
Brown sugar
5 Grams
Vegetable stock cube
15*
1 Piece
Water
150 ML
Black pepper
0.5 Tsp
Linguine
10*11*
250 Grams
Balsamic vinegar
14*
15 ML
To serve
Pine nuts
2*
20 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *2 Tree Nuts
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 red onion.
- Peel and mince the garlic.
- Roughly chop the sun-dried tomatoes.
- 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 chopped tomatoes, sun-dried tomatoes, brown sugar, vegetable stock cube and measured water.
- 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 balsamic vinegar and mix well.
- Serve the Roasted Mediterranean Vegetable Linguine with Pine Nuts.
- Garnish with the toasted pine nuts and remaining basil.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?