Chilli pasta
Red chillies and coriander give a really tasty kick to this simple-to-prepare vegetarian pasta dish
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
Always reserve a little of the pasta cooking water. Splosh over the dish just before serving and it will stop the pasta from sticking together - far healthier than adding extra olive oil.
- 350g (12oz) dried penne pasta
- 3tbsp olive oil
- 2 aubergines, cut into 2cm (¾ in) chunks
- 2 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 1tsp coriander seeds, toasted and cracked
- 225g packet baby spinach
- Zest and juice of 1 lemon
Method
- Cook the pasta according to the packet instructions. Heat the oil in a large frying pan, then add the chunks of aubergine and cook over a medium-high heat for 10 mins or until lightly charred.
- Add the garlic, chillies and coriander seeds and cook for 1-2 mins. Add the spinach and cook until just wilted, then add the lemon zest and juice.
- Drain the cooked pasta, reserving 1tbsp of the cooking water, and return both pasta and water to the pan. Stir in the aubergine mixture and serve straight away.
Nutritional information per portion
- Calories 400(kcal)
- Fat 11.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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