Aubergine Pasta


This tasty pasta dish is equally nice with or without the chilli.

Serves 2

200g Dried Pasta such as Rigatoni
1 Small Onion, Brown or Red, finely chopped
2 Garlic Cloves, finely chopped
1 Small Aubergine, diced to approx 3 cm squares
500g Passata or Ready-Made Tomato Pasta Sauce
1 Tsp Olive Oil
1/2 Red Chilli, finely chopped or 1/2 Tsp Dried Chilli Flakes (optional)
75g Soft Goat’s Cheese, roughly chopped
Handful of Fresh Basil, roughly chopped

Heat the oil in a large frying pan and add the onion and garlic. Cook for around 5 minutes until soft, then add the aubergine and cook for another 5-10 mins until soft. If using chilli add now.

Meanwhile, cook the pasta as directed.

Add the passata/tomato sauce to the aubergines and stir well. When the pasta is cooked, drain well and add to the sauce stir through along with goat’s cheese and basil. Serve Immediately.

Nutrition per Serving; 371 kcal, 12g fat


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