Roasted aubergine, tomato & basil pasta

Roasted aubergine, tomato & basil pasta

  • Rating: 4 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal610
fat15g
saturates2g
carbs108g
sugars15g
fibre9g
protein18g
low insalt0.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

  • STEP 2

    When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

RECIPE TIPS
MAKING IT MEATY

Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

Goes well with

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    Overall rating

    Rating: 4 out of 5.18 ratings
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