Serves 4
Aubergine Pasta Bake
35 minPrep Time
10 minCook Time
45 minTotal Time
Ingredients
- 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
Instructions
- 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.
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https://www.diet.co.uk/recipes/aubergine-pasta-bake.html