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Roasted Red Pepper Linguine With Tenderstem

Roasted Red Pepper Linguine With Tenderstem

Rating
4rating out of 5

(785 reviews from our customers)

Prep Time

30 min

Cuisine

Spanish

Romesco is a punchy, red-pepper-based sauce from Spain. For this flavoursome romesco linguine, you'll combine roasted romano pepper with tomato, hazelnuts and a little vinegar for balance before blitzing. Serve with roast Tenderstem for a bowl of plant-based pasta perfection! (Dairy-free: see our FAQs for details).

Prep Time

30 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Tomato
1 tomato
garlic-clove
2 garlic cloves
Hazelnuts
1 bag of hazelnuts †
paprika
1 tsp smoked paprika
Romano Pepper
1 Romano pepper
Tenderstem broccoli
120g Tenderstem broccoli
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
Linguine
190g linguine †
flaked almonds
1 bag of flaked almonds †
You Will Need
Food processor, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 garlic clove
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 1 Romano pepper
  • 120g Tenderstem broccoli
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 810 kJ
194 kcal
2346 kJ
560 kcal
Fat
of which saturates
6 g
0.9 g
17.2 g
2.5 g
Carbohydrate
of which sugars
26.8 g
3.1 g
77.4 g
8.9 g
Fibre 3 g 8.6 g
Protein 6.9 g 19.9 g
Salt 0.83 g 2.4 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
tomato
1 garlic clove
garlic
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
1 tsp smoked paprika
ground smoked paprika
1 Romano pepper
red romano pepper
120g Tenderstem broccoli
tenderstem broccoli (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
190g linguine
semolina of durum wheat (gluten), water
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
Allergens
  • Allergens highlighted by † (nut, celery, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Romesco Linguine With Tenderstem Broccoli

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the Romano pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop into large pieces 

Cut the tomato[es] into wedges

Add the pepper and tomato to a baking tray, drizzle with olive oil and put in the oven for 20 min or until softened 

2 Romesco Linguine With Tenderstem Broccoli

Meanwhile, boil a kettle 

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 50ml [100ml] of the starchy pasta water

Return the linguine to the pot and keep warm 

 

 

3 Romesco Linguine With Tenderstem Broccoli

Meanwhile, peel the garlic 

Chop the Tenderstem broccoli into bite-sized pieces

Add the Tenderstem broccoli and garlic to the baking tray, drizzle with olive oil and return the tray to the oven for 10-15 min or until softened 

4 Romesco Linguine With Tenderstem Broccoli

Meanwhile, dissolve the 1/2 [1] vegetable stock cube in the reserved pasta water

5 Romesco Linguine With Tenderstem Broccoli

When the broccoli is almost done, remove the tomato, pepper and garlic and transfer straight to a food processor

Leave the Tenderstem broccoli on the tray 

Add the flaked almonds to the baking tray and return the tray to the oven for 5 min further

6 Romesco Linguine With Tenderstem Broccoli

Meanwhile, add the hazelnuts, red wine vinegar, smoked paprikavegetable stock, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper to a food processor 

Give everything a blitz until smooth – this is your romesco sauce

7 Romesco Linguine With Tenderstem Broccoli

Add the romesco sauce to the linguine and give everything a good old mix up 

Tip: if cooled, reheat the romesco linguine over a medium heat with a splash of water for 1 min

8

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Garnish the romesco linguine with the Tenderstem broccoli and flaked almonds 

Drizzle with olive oil 

Enjoy!

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