Aubergine Pasta Bake
Preparation time: 35 minutes
- 200g fuisilli
- 1 vegetable stock cube
- 1 large diced aubergine
- 1 diced red onion
- 2 crushed cloves of garlic
- 100g of finely chopped mushrooms
- 1 x 400g can of tomatoes
- 200g tomato passata
- 1 tablespoon of fresh chives
- 50g low fat mature cheddar
- 1 teaspoon vegetable stock powder
Pre heat your oven to Gas Mark 6, 200C or 400F.
Cook the pasta in salted boiling water with the stock cube. Add a dash of olive oil to ensure pasta does not get stuck together.
Heat a non-stick pan. Dry fry the aubergine unti soft. Add in your garlic, onion and mushrooms. Cook until the mixture starts to colour. Put in your tomatoes, stock powder and passata.
Drain pasta and move to a mixing bowl. Pour your sauce over the pasta, add chives and mix thoroughly. Put into an ovenproof dish. Sprinkle grated cheese over it and bake for 10 minutes.
|No link found between dairy products and heart attack or stroke - Tue, 16 May 2017|
|Gluten free diet may increase risk of obesity - Fri, 12 May 2017|
|Breast cancer reducing weight loss scheme unveiled - Tue, 02 May 2017|