Roast aubergine, tomato and mozzarella pasta

Roast aubergine, tomato and mozzarella pasta
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 25-30 min to cook

This vegetarian pasta recipe benefits from the added ingredient of ‘meaty’ aubergine, making it a meal for most tastes.

Nutrition: per serving

Calories
733kcals
Fat
33.2g (12.4g saturated)
Protein
28.8g
Carbohydrates
85.2g (8.1g sugar)
Salt
1.1g
Calories
733kcals
Fat
33.2g (12.4g saturated)
Protein
28.8g
Carbohydrates
85.2g (8.1g sugar)
Salt
1.1g

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

Method

  1. 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.
  2. 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.
  3. 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.

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Read what others say...

  1. 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…!

  2. 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

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