Cajun-inspired Bell Pepper Linguine
with golden cheese and creamy tomato sauce
This fusion pasta dish is spiced with an exciting array of Cajun flavours and topped with fresh chilli for added optional bite. It also features tender pan-fried peppers and golden grilling cheese making for a delicious meal that pulls inspiration from a myriad of different destinations.
The quantities provided above are averages only.
Ingredients
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
200 grams
Grilling Cheese
(Contains Milk)
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 unit(s)
Onion
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Bell Pepper
5 grams
Parsley
1 sachet(s)
Sun Dried Tomato Paste
Not included in your delivery
¼ tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and return to 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.
- Meanwhile, drain the grilling cheese then cut into slices (three per person). Add to a bowl of cold water.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the bell pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic and Cajun spice and fry until fragrant, 1 min more.
- Pour in the passata, 100ml water (per 2P) and ¼ tsp sugar (per 2P).
- Simmer together for 3-5 mins.
- Stir half the creme fraiche and the sun dried tomato paste into the sauce.
- Add the pasta and cook, stirring, until everything is warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
- Roughly chop the parsley (stalks and all).
- While the sauce simmers, place a separate pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Remove the cheese from the water and pat dry with kitchen paper.
- Once the pan is hot, add the cheese slices and fry until golden, 2-3 mins each side.
- Divide hearty helpings of Cajun linguine between bowls.
- Top with the golden fried cheese and a dollop of creme fraiche.
- Finish off with a sprinkling of parsley and as much chopped chilli as you like (use less if you don't like spice).
