Waitrose and Partners
Creamy aubergine pasta with lemon & kale

Creamy aubergine pasta with lemon & kale

Creamy pasta without any cream! A brilliant dairy-free dinner for all the family

5 out of 5 stars(2) Rate this recipe
VeganVegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Ingredients

  • 2 large Essential Aubergines
  • tbsp Essential Olive Oil
  • 1 Essential Onion, diced
  • ½ tsp fennel seeds
  • tsp chilli flakes, to taste
  • 1 unwaxed lemon, zest and juice of ½
  • 2 cloves garlic, peeled and thinly sliced
  • 250g pack Essential Kale, washed and dried
  • 360g casarecce pasta
  • tbsp Cooks’ Ingredients Tahini

Method

  1. 1 Preheat the grill to high. Prick the aubergines all over, place on a foil-lined tray and grill for about 30 minutes, turning halfway, until blackened and tender. Allow to cool a little. Turn off the grill and flip to the oven setting, 190ºC, gas mark 5.

  2. Meanwhile, warm 1 tbsp oil in a small frying pan and add the onion, fennel seeds, chilli flakes and lemon zest. Fry gently for 10-15 minutes until the onion is soft. Add the garlic and cook for a couple of minutes more, until softened.

  3. Scatter ½ the kale across a large baking tray lined with baking parchment, then toss with ½ tbsp oil, sprinkle with a little salt and roast for 10-15 minutes, until going crisp and brown. Set aside.

  4. Boil the pasta in salted water for 11 minutes, adding the remaining kale for the final minute, until wilted. Reserve a mug of pasta water and drain. Scoop the cooled aubergine flesh into a food processor, then add the lemon juice, tahini and the remaining 1 tbsp olive oil. Blend until relatively smooth, then toss with the softened onions into the pasta and kale, with enough pasta water to coat. Serve topped with the crispy kale.

Cook’s tip

To up the fibre further, try swapping the casarecce for wholemeal penne or fusilli and top with toasted walnuts or pumpkin seeds.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,147kJ/ 511kcals

Fat

17g

Saturated Fat

2.5g

Carbohydrates

68g

Sugars

8g

Fibre

11g

Protein

16g

Salt

0.1g

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars

2

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0