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.
Tags:
Family Friendly
•Optional Spice
•Discovery
•Veggie
•Quick
•Climate Conscious
Allergens:
Wheat
•Milk
•Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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)
2 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
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3681 kJ
Energy (kcal)880 kcal
Fat35.3 g
of which saturates21.9 g
Carbohydrate97.2 g
of which sugars23.6 g
Dietary Fiber2.2 g
Protein40.1 g
Cholesterol0 mg
Salt4.33 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Instructions
1
- 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, 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.
2
- 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 pepper and discard the core and seeds. Slice into thin strips.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the 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 and ¼ tsp sugar (double both for 4p).
- Simmer together for 3-5 mins.
4
- Stir half the creme fraiche 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).
5
- While the sauce simmers, place a 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.
- Once cooked, remove from the pan and cover to keep warm.
6
- Divide hearty helpings of Cajun linguine between bowls.
- Place the cheese slices on top.
- Top with a dollop of creme fraiche and a sprinkling of chopped parsley.
- Finish off with as much chopped chilli as you like (use less if you don't like spice).
