Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(50 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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ladymuck13
10th Mar, 2017
5.05
Fantastic recipe for batches. I tend to make it and have one for my evening meal, then the next 3 portions for lunch at work, heating it up in the microwave and adding the goats cheese afterwards. Id add another 5-10 mins for the aubergines to cook.
hungryhusband
9th Mar, 2015
Forgot to say , I also added red wine to the tomato sauce
hungryhusband
9th Mar, 2015
After reading the comments I also added garlic and a yellow pepper that was in danger of going off. Didn't have any fresh basil, my plant had died when away on holiday, so added some basil from a tube ( shock horror) ! Also roasted the Aubergines first. The result. - absolutely DELICIOUS ! Will definitely make again.
Vegirl
5th Jan, 2015
5.05
Super easy to prepare. I grilled my aubergines first and added to the sauce at the end with the cheese. I did add a little red wine to the tomatoes. Very tasty.
Sarja83
2nd Apr, 2014
2.55
Found this rather bland and I forgot the sugar. Would add pancetta next time
gb_babe
22nd Aug, 2013
4.05
This makes a nice easy lunch. I agree the aubergine needs longer too. I popped it in the oven to soften before frying it with the onions.
maartjevdm
10th Mar, 2013
4.05
nice and simple pasta, also very filling. I salted the aubergine before to drain excess fluid and then put in the grill pan. I also addes two whole garlic cloves that I later on took out and I added pine nuts. I think this is a nice basic recipe that ou can easily things to that you like making it a bit more special
maartjevdm
17th Aug, 2016
4.05
Made this dish again after a long time. This time I added 2 portobellos cubed after the onion and garlic which I added had softened. Spiced it with a few twigs of thyme and half a teaspoon of smoked sweet paprika. Then added the tomato. Again I grilled the aubergine. Finally when serving I added some toasted pine nuts and a little parmesan. Tasted great!
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.

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Messie Fahke
9th Mar, 2017
2.55
Never before have I had such a confusing culinary experience. I thought I would make this for my weekly dinner with my granddaughter, and it turned out to be both the best and the worst decision I have ever made. Where to begin... Let's start with the positive: the taste and texture were divine. Just marvellous! Who would have thought such simple pantry staples could create such a flavourful yet delicate dish? The creamy goat cheese accentuated all the wonderful aromas of this recipe, creating a flavor explosion in my mouth. Like many other commenters suggested, I pre-roasted my aubergine in the oven (after weeping it, of course). Now... onto the not-so-positive. Well... this is of a rather delicate nature, but it has to be said so this semi-traumatising experience does not happen to anyone else. In recent years, the nuance behind the aubergine has changed. My granddaughter is blossoming into a young woman, who at this point in her life does NOT need to be exposed to such inappropriate vegetables. I recommend everyone to switch out the aubergine for a more PG-friendly experience. Overall, my relationship with my granddaughter has changed and our weekly dinners will no longer be the same. 6/10, would most likely make again (with a more suitable vegetable).
SamwiseHo
25th Aug, 2013
5.05
This was a tasty awesome dish! I added garlic at the beginning. Next time I will be adding an anchovy fillet along with the garlic to flavour the oil to coat the aubergine in. Goats cheese also a great feature here. Simply great!