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Aubergine, carrot & herb pasta
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1 tbsp olive oil
1 aubergine, diced
1 red onion, cut into chunks
250g baby Chantenay carrots, trimmed and halved
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.
Typical values per serving:
Two of your five a day
This recipe was first published in January 2017.
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