Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(48 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal484
  • fat17g
  • saturates9g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein22g
  • salt1.12g
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Ingredients

  • 300g penne
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 aubergine, cut into small chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • handful basil leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g goat's cheese, cubed

Method

  1. Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.

  2. Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.

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Comments (49)

poppetxxx's picture
4

Mmm really lovely. I used feta instead of goats cheese as bunzle suggested and it worked well.

bethocallaghan's picture
3

Nice - not sure I like the aubergine though - might try it with courgette next time. The goats chese melts nicely.

shnushnu's picture
4

Made this the other night, me and my bf loved it :)

mariella71's picture
4

I tried this recipe yesterday for lunch and instead of the goats cheese i added a tin of tuna,olives and capers(only a little just for taste)and half teaspoon oregano.It tasted lovely with spaghetti.

ele-lucy's picture
4

Really lovely, I only had soft Goats Cheese in the fridge. And i thought that it made the sauce really creamy. Yummy.

lucybrown162's picture
5

Great recipe. Instead of stirring through the goat's cheese, I sprinkle it on top at the end to stop it from melting into the sauce.

patlim's picture
5

Definite hit! Combination of aubergine and goat's cheese was expectedly brilliant!

bunzle's picture
4

yeah this one is pretty good. i recommend using feta instead of soft goats cheese as that will melt into the sauce and you lose the texture! simmer the sauce for a bit longer than 5 minutes so as to get the aubergines nice and soft! takes a few goes to get this one right but if you do it's top notch!

phildelahaye's picture
5

lovely for a quick and easy veggie meal, really simple to make.
I misread the instructions the first time I did it and put the aubergine in with the pasta for the last few minutes of cooking time.
That worked OK too!!
I'm trying it the 'proper' way tonight though....

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