Aubergine & goat's cheese pasta
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Vegetarian
- Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
- 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.
Tip
Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.
Per serving
484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.12 g
Recipe from Good Food magazine, November 2007.
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http://www.bbcgoodfood.com/recipes/4830/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Vegetarian
Ingredients
Per serving
484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.12 g





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05 September 2008
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11 October 2008
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13 November 2008
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