Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(48 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 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



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

  • 1 aubergine, cut into small chunks



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

  • 400g can chopped tomatoes



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

  • pinch sugar



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

  • handful basil leaves



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

  • 200g goat's cheese, cubed


  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

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

bethocallaghan's picture

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

shnushnu's picture

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

mariella71's picture

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

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

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

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

bunzle's picture

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

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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