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Aubergine & goat's cheese pasta

This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 484
  • Carbohydrates 64
  • Saturated Fat 9
  • Sugar 8
  • Protein 22
  • Fat 17
  • Fibre 5
  • Salt 1.12

Nutrition per serving

  • Calories 484
  • Carbohydrates 64
  • Saturated Fat 9
  • Sugar 8
  • Protein 22
  • Fat 17
  • Fibre 5
  • Salt 1.12

Ingredients

  • 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

Tip

Tip
Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.

Method

  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.

  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.

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