Roasted Pepper and Goat's Cheese Pasta
with parsley and peas
A bowl of pasta is always a good thing, but what makes this dish really great is the array of toppings. Goat's cheese adds a beautifully creamy texture to this dish, while parsley and balsamic glaze add an element of freshness and tanginess for a meal that comes together with perfectly complementary flavours.
Ingredients
2 unit(s)
Bell Pepper
120 grams
Peas
2 sachet(s)
Paprika
(Contains Mustard)
2 unit(s)
Garlic
2 unit(s)
Onion
5 grams
Parsley
100 grams
Goat's Cheese
(Contains Milk)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 pack(s)
Passata
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Quarter and deseed the bell pepper.
- On a lined baking tray, toss the pepper with a good drizzle of oil, salt, pepper and paprika.
- When the oven is hot, roast on the top shelf until softened and slightly charred, 25-30 mins.
- Once cooked, puree the roasted pepper with a blender until smooth.
TIP: Don't have a blender? No problem, roughly chop your pepper instead!
- Boil a large pot of salted water for the linguine.
- When the water is boiling, add the linguine and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in 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, peel and grate the garlic (or use a garlic press).
- Halve, peel and finely chop the onion.
- Roughly chop the parsley, stalks and all.
- Crumble the goat's cheese.
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, fry the garlic and onion until fragrant, 2 mins.
- Add the passata and 25ml water (double for 4p). Season with salt, pepper and ½ tsp sugar (double for 4p). Lower the heat and simmer for 6-8 mins.
- Add the peas and the pureed pepper to the pan.
- Season with salt and pepper. Simmer for another 4-6 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Add the cooked and drained linguine to the pan.
- Toss to warm through and coat in the roast pepper sauce.
- Season to taste with salt, pepper and sugar.
- Divide the linguine between deep plates or bowls.
- Sprinkle the goat's cheese over the top.
- Garnish with the parsley and a drizzle of balsamic glaze.
