Creamy tomato & aubergine rigati
Waitrose and Partners

Creamy tomato & aubergine rigati

Using a single cream alternative in pasta sauce gives it richness, without using dairy.

5 out of 5 stars(1) Rate this recipe
VeganVegetarian3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plusdefrosting


  • 1 Essential Aubergines
  • tbsp Essential Olive Oil
  • 1 onion, thinly sliced
  • 1 clove/s garlic, thinly sliced
  • ½ tsp chilli flakes, more if you like it hotter
  • 1 tbsp sundried tomato paste
  • 400g jar Mutti Passata Tuscany Rossoro Tomatoes
  • 200g pennoni rigati
  • ½ x 250g Oatly! Creamy Oat
  • 5 sprig/s oregano, leaves picked, plus more leaves, to serve


  1. Quarter the aubergine lengthways, then cut into 1cm slices. Heat 2 tbsp oil in a large frying pan and fry the aubergine with a pinch of salt for 3-4 minutes on each side, until starting to burnish and soften (you may have to do this in 2 batches). Tip onto a plate and set aside.

  2. Heat the remaining ½ tbsp oil in the pan and add the onion with a pinch of salt, stirring regularly for 5 minutes until softened. Add the garlic and chilli flakes and stir fry for 30 seconds more. Spoon in the tomato paste and cook for 1 minute or so, then pour in the passata and bring to a simmer.

  3. Cook the rigati according to pack instructions. Continue to simmer the sauce. Once cooked, drain the pasta, reserving a cup of the pasta water.

  4. Stir the aubergine and creamy oat drink through the pasta sauce with most of the oregano leaves, then season. Return the pasta to the pan it was cooked in and add the sauce, stirring well to coat. Add a splash of pasta water to loosen if needed. Divide between 2 bowls and scatter with the remaining oregano leaves, to serve.


Typical values per serving when made using specific products in recipe


3,402kJ/ 811kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating