zoom

    Save to your scrapbook

    Roasted aubergine and goat's cheese pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Roasted aubergine and goat's cheese pasta

    1 of your 5 a day. Great pasta supper.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    • 1 medium aubergine, cut into wedges
    • 1 essential Waitrose Red Onion, cut into wedges
    • 2 cloves garlic, finely chopped
    • 2 tbsp extra virgin olive oil
    • 8 leaves fresh basil, shredded, plus a few whole leaves for garnishing
    • 150g essential Waitrose Penne dried pasta
    • 100g pack Moody’s Rosary Ash goat’s cheese
    • 2 tbsp toasted pine nuts

    Method

    1. Preheat the oven to 220°C, gas mark 7. Arrange the aubergine and onion in a small roasting tin. Scatter over the chopped garlic, olive oil and shredded basil leaves. Season. Roast for 20–25 minutes, stirring once or twice until tender and charred.
    2. Meanwhile, bring a large pan of water to the boil and cook the pasta for 8 minutes until tender. Drain and toss with the cooked vegetables, goat’s cheese, pine nuts and seasoning. Garnish with basil leaves and serve with a green salad.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Use Somerset Capricorn Goats Cheese or cubed essential Waitrose Italian Mozzarella as an alternative to Moody's Ash.

    Drinks recommendation

    Goat's cheese complements wines that are especially crisp, and a Chenin Blanc is ideal. This one has good depth to match the textures of aubergine and pasta, and is also suitable for vegetarians: La Grille Classic Barrel Fermented Chenin Blanc, Anjou, Loire, France.

    Comments

    Average user rating

    5 stars