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Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

A star rating of 4.2 out of 5.68 ratingsRate
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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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal484
fat17g
saturates9g
carbs64g
sugars8g
fibre5g
protein22g
low insalt1.12g
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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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Overall rating

A star rating of 4.2 out of 5.68 ratings
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