Aubergine & goat's cheese pasta
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.1 out of 5.71 ratingsRate
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This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal484
-
fat17g
-
saturates9g
-
carbs64g
-
sugars8g
-
fibre5g
-
protein22g
-
salt1.12g
low
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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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A star rating of 4.1 out of 5.71 ratings
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