Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(53 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, questions and tips

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jennlx
17th Jun, 2012
4.05
Tasted really nice but agree with other comment that it does require longer cooking time. Aubergine was still quite hard. But would definitely make again!
melaniespiteri
16th Jun, 2012
5.05
had this for lunch today. Tomatoes season has already arrived in Malta so used fresh ones instead of tinned. Also added some fresh marjoram from the garden and some chilli. Used feta cheese instead of goat's cheese cos that's what i had in the fridge. I also agree that 5mins to cook the aubergines is not enough. it takes more like 15mins at least! On the whole a very yummy dish though.
jixette87
3rd May, 2012
5.05
Delicious, we added a red chilli which worked really well. Easy and quick. Definitely recommend.
hayley_french
30th Apr, 2012
5.05
Just cooked this for my and my friend and am super impressed with how quick and simple it is. I added a little bit of left over ricotta and next time I'm going to add a bit of parma ham but top marks!!
maisie40
6th Apr, 2012
3 mins is definitely not long enough for the aubergine unless it's cut really small. I cooked it for about 8 to 10 minutes along with the onions and added a dash of balsic vinegar an a little garlic powder to the tomato sauce.
nhussain
5th Apr, 2012
5.05
I cooked the aubergine in the oven for 10 mins, bit of olive oil and lots of seasoning. Didn't have tinned toms so used fresh, cut up small with garlic and the sugar. Cooked at the same time as the aubergine. I agree you need the sugar. Put in some tinned mackerel as always looking for hiding oily fish as my other half can't stand it, but I think it's important! Then added the cooked aubergine. 5 more mins the added the cheese. It's magic once you add the goats cheese, really creamy. Had it with wholemeal spaghetti.
falafellover
22nd Jan, 2012
I love this simple and tasty dish! I recommend adding a few chopped sun dried tomatoes for even more flavour!
clairedw
21st Jun, 2011
5.05
I always 'weep' aubergines first with salt to get rid of the bitter juice. Much prefer the flavour this way. I also cooked the aubergine for much longer than the recipe said. It was a definite hit though and I'll be making it again!
foodlover81
7th Jun, 2011
4.05
lovely flavours, sugar really made a difference too. i used mozzarella instead of goats cheese which gave a lovely mild flavour and creamy texture. definitely recommend it i'll be eating this a lot !
elenispoors
13th Jan, 2011
I made this last night for dinner. It was really quick and easy to prepare and tasted ok, but the aubergine definately needs cooking for longer. It really put me off wanting to make it again. I will maybe try it again another time and try the suggested griddling!

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