Aubergine & goat's cheese pasta
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 484 | |
| fat | 17g | |
| saturates | 9g | |
| carbs | 64g | |
| sugars | 8g | |
| fibre | 5g | |
| protein | 22g | |
| low in | salt | 1.12g |
Ingredients
- 300g penne
- 1 tbsp olive oil
- 1 onion , chopped
- 1 aubergine , cut into small chunks
- 400g can chopped tomatoes
- pinch sugar
- handful basil leaves
- 200g goat's cheese , cubed
Method
- STEP 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.
- STEP 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.
RECIPE TIPS
TIP
Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.
Recipe from Good Food magazine, November 2007
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