Roast aubergine, tomato and mozzarella pasta
- Published: 31 May 10
- Updated: 18 Mar 24
This vegetarian pasta recipe benefits from the added ingredient of ‘meaty’ aubergine, making it a meal for most tastes.
Advertisement
Ingredients
- 1 large (about 400g) aubergine, cut into chunks
- 500g cherry tomatoes
- 1 garlic bulb, cloves separated, unpeeled
- 2 tbsp fresh oregano, roughly chopped, plus extra sprigs to serve
- Grated zest of 1 lemon, plus a squeeze of juice
- 4 tbsp olive oil
- 400g fusilli or another pasta shape
- 8 semi-dried tomatoes, roughly chopped
- 250g vegetarian mozzarella, torn
- Grated vegetarian Parmesan-style cheese, to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine and cherry tomatoes in a roasting tin with the garlic cloves, oregano and lemon zest. Season well and toss with 3 tbsp of the olive oil. Roast in the oven for 25-30 minutes until the aubergine is soft and the tomatoes are bursting.
- Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Drain, reserving a little of the cooking water, and toss with the remaining olive oil and the reserved cooking water.
- Remove the veg from the oven, squeeze the roasted garlic from the skins (discard the skins) and add it all to the pan containing the hot pasta. Add the semi-dried tomatoes, mozzarella and lemon juice, and toss well. Serve with extra oregano sprigs and some grated cheese.
Recipe continues after advertising
Advertisement
- Recipe from June 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 733kcals
- Fat
- 33.2g (12.4g saturated)
- Protein
- 28.8g
- Carbohydrates
- 85.2g (8.1g sugar)
- Salt
- 1.1g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it is a quick and easy mid-week meal to prepare, tastes amazing and is very versatile. I change the ingredients depending on what I have in the fridge on that day..courgettes, mushrooms, peppers, bacon…!
I love this recipie because its traditional, hearty Italian food that’s quick to make, vegetarian and very easy on the pocket . All round fantastic food
I love this recipe because it is so quick and easy. I think I would chuck in a bit of mushroom, I wish I had more time to cook.