Creamy Roasted Pepper Pesto Linguine
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Creamy Roasted Pepper Pesto Linguine

Creamy Roasted Pepper Pesto Linguine

with Spinach and Cheesy Garlic Bread

Creamy, cheesy, red pepper pesto pasta lightened with spinach and burst tomatoes: what's not to love? Served with a side of cheesy garlic toast, this dinner is a big hug!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

58 g

Roasted Pepper Pesto

170 g


(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit


1 unit

Garlic, cloves

2 unit

Ciabatta Roll

(Contains Barley, Wheat)

56 g

Baby Spinach

113 g

Baby Tomatoes

2 unit

Cream Cheese

(Contains Milk)

½ tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories930 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate120 g
Sugar9 g
Dietary Fiber9 g
Protein29 g
Cholesterol65 mg
Sodium1210 mg
Trans Fat1 g
Potassium800 mg
Calcium300 mg
Iron7.25 mg
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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Small Bowl
Large Non-Stick Pan


Cook pasta

Before starting, preheat the broiler to high. Wash and dry all produce. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.

Blister tomatoes

Meanwhile, halve baby tomatoes. Add tomatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until tomatoes burst, 5-6 min.


Meanwhile, peel, then slice shallot.Peel, then mince or grate garlic. Halve ciabatta rolls. Roughly chop spinach.Mix 1 tbsp (2 tbsp) butter, 1/2 tbsp (1 tbsp) Zesty Garlic Blend and garlic in a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Make sauce

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until softened, 2-3 min. Add roasted pepper pesto, reserved pasta water and cream cheese. Cook, stirring often, until combined, 2-3 min.Add linguine, blistered tomatoes and spinach, then toss to combine. Season with salt and pepper, to taste. Remove from heat.

Make garlic toast

Arrange ciabatta on another unlined baking sheet.Spread garlic butter on the cut side of each ciabatta half, then sprinkle with half the Parmesan cheese.Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)

Finish and serve

Divide linguine and garlic toast between plates. Sprinkle remaining Parmesan over pasta.