Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(63 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, questions and tips

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Katrina Daoud's picture
Katrina Daoud
22nd Mar, 2018
The goat cheese really made this dish although it didn't stay in it's cubed form - it mixed in to the tomatoes and made a creamy sauce - which was still delicious. My only complaint was the aubergine definitely needs longer to cook than 3 minutes - if I made it again I would switch the order of cooking the aubergines and onions. I also added some chili powder and garlic salt for a kick.
26th Jul, 2017
It was nice, however I personally found it a little bland
19th May, 2017
The sauce turned out to be quite thick so next time I'll use 2 cans of chopped tomatoes but over all super delicious. Especially thanks to the goat's cheese which gave it an interesting twist!!
10th Mar, 2017
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.
9th Mar, 2015
Forgot to say , I also added red wine to the tomato sauce
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.
5th Jan, 2015
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.
2nd Apr, 2014
Found this rather bland and I forgot the sugar. Would add pancetta next time
22nd Aug, 2013
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.
10th Mar, 2013
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


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13th Dec, 2017
I added some chilli flakes which made it all the more interesting. Lovely simple recipe
Messie Fahke
9th Mar, 2017
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).
25th Aug, 2013
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!
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