Aubergine & goat’s cheese pasta
By Good Food
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
Nutrition per serving
- kcal 484
- fat 17g
- saturates 9g
- carbs 64g
- sugars 8g
- fibre 5g
- protein 22g
- salt 1.12g
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
TipAdding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.
Method
Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
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.