Aubergine, carrot & herb pasta

  • Vegetarian
  • Low Fat


1 tbsp olive oil
1 aubergine, diced
1 red onion, cut into chunks
250g baby Chantenay carrots, trimmed and halved
300ml passata
200ml vegetable stock
2 tsp creamed horseradish sauce
2 sprigs of rosemary, leaves chopped
150g wholewheat pasta


1. Heat the oil in a large frying pan and fry the aubergine, onion and carrots for 5 minutes. Add the passata, vegetable stock, horseradish and rosemary, cover and cook for 15 minutes or until the vegetables are just tender.

2. Meanwhile, cook the pasta in boiling water for 10-12 minutes, drain and stir into the vegetables.

Aubergine, carrot & herb pasta
  • Preparation time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,883kJ
Fat 11.6g
Saturated Fat 2.3g
Carbohydrate 71.1g
Sugars 21.4g
Protein 14.4g
Salt 1.6g
Fibre 16.3g

Two of your five a day

Click here for more information about health and nutrition

2 stars

Average user rating Based on 15 ratings

This recipe was first published in Thu Jan 26 12:05:00 GMT 2017.