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    Roasted aubergine and goat's cheese pasta

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    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


    • 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


    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.

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    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.


    Average user rating

    4 stars