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Linguine with Roasted Vegetables    Veg   HT   MC  75mins

Serves 4     Hot  Vegetarian  Pasta Vegetables  Herbs   Main course   Eggless



1 Aubergine, (eggplant) sliced

Salt and Black Pepper

3 tbsp Olive Oil

1 tbsp Fresh Basil, chopped

1 Garlic Clove, crushed

1 Red Capsicum

1 Yellow Capsicum  (Sweet Pepper)

1 Courgette, (zucchini) sliced

1 Onion, cut into wedges

2 Large Tomatoes, cut into wedges

225g/8oz  Linguine

25g/1oz Fresh Parmesan Cheese, grated





1. Sprinkle the slices of aubergine with salt, cover and leave for 30 minutes. Preheat the oven to 220 C, 425 F, Gas mark 7.


2. Meanwhile, in a large bowl mix together the olive oil, freshly chopped basil, garlic and seasoning. Deseed the Capsicums and cut into 8 pieces.


3. Rinse and dry the aubergine slices. Place in the bowl together with the remaining vegetables. Toss in the olive oil mixture until well coated. Spread the vegetables onto a large baking tray and roast in the oven for 30-40 minutes or until the vegetables are tender and browned, turning occasionally.


4. Meanwhile, bring a large pan of heavily salted water to the boil, add the linguine and cook for 10-12 minutes. Drain thoroughly.


5. Add the roasted vegetables to the linguine and mix well. Sprinkle over the parmesan and serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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