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Aubergine and mozzarella pasta

(54 ratings)

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Aubergine and mozarella pasta
Aubergine and mozarella pasta
  • Serves: 4

  • Cooking time:

  • Costs: Cheap as chips

Chunky aubergine, tasty pine nuts and melt-in-the-mouth mozzarella turn this pasta dish into a flavoursome feast

Ingredients

  • 400g (14oz) penne pasta
  • 1 aubergine, sliced or cut into chunks
  • 1tbsp olive oil
  • 400g jar tomato, onion and garlic pasta sauce
  • 2 x 150g packets mozzarella, torn up
  • 55g (2oz) pine nuts, toasted
  • 20g packet fresh basil, torn up

If you're not too keen on aubergine, try using mixed peppers or artichokes instead.

Method

  1. Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
  2. Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
  3. Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 731(kcal)
  • Fat 33.0g

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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  • 3
(54 ratings)

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