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Stracciatella Linguine in Rosée Sauce

Stracciatella Linguine in Rosée Sauce

with Roasted Red Pepper, Spinach and Basil

Veggie
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If you're a fan of linguine, you'll love this classic rosée recipe with stracciatella and roasted red peppers. A flourish of fresh basil tops off this delicious pasta dish.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

170 g

Linguine

(ContainsWheat/Blé)

100 g

Stracciatella Cheese

(ContainsMilk/Lait)

1 box

Crushed Tomatoes

6 g

Garlic

113 g

Roasted Red Peppers

56 g

Baby Spinach

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Basil

56 g

Onion, sliced

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tsp

Salt*

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories680 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate89 g
Sugar20 g
Dietary Fiber9 g
Protein24 g
Cholesterol55 mg
Sodium620 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Strainer
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before you start, wash and dry all produce. Add 10 cups water and 2 tsp salt (NOTE: Use same for 4 ppl) in a large pot. Cover and bring to a boil over high heat. Meanwhile, finely chop basil. Roughly chop spinach. Thinly slice roasted red peppers. Peel, then mince or grate garlic.

2

Add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.

3

While linguine cooks, mix stracciatella with half the basil in a medium bowl. Season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add Italian Seasoning and garlic. Cook, stirring often, until fragrant, 30 sec.

5

Reduce heat to medium-low, then add crushed tomatoes and reserved pasta water. Cook, stirring often, until slightly thickened, 2-3 min. Remove from heat. Add roasted red peppers, spinach and sour cream. Stir together, until spinach wilts, 2-3 min. Season with salt and pepper.

6

Add rosée sauce to the pot with linguine. Toss to combine. Divide linguine and rosée sauce between bowls. Dollop with stracciatella and sprinkle over remaining basil.