Aubergine and spinach pasta bake (Veg)
- Number of Servings: 4
Ingredients
175g (6oz) penne pasta (dry weight)2 vegetable stock cubes225g (8oz) young spinach leaves, shredded1 red onion, finely chopped1 aubergine, diced2 garlic cloves, crushed1 red pepper, seeded and finely chopped1 x 400g (14oz) can chopped tomatoes1 red chilli, seeded and finely chopped8–10 basil leaves, shredded115g (4oz) low-fat Cheddar cheese, gratedsalt and freshly ground black pepper
Preheat the oven to 190C, 375F, Gas Mark 5.
Cook the pasta in plenty of boiling water with 1 vegetable stock cube until it is just tender. Drain well and then stir in the shredded spinach leaves.
Meanwhile, in a non-stick frying pan, dry-fry the red onion for 2–3 minutes until softened. Add the aubergine, garlic and red pepper and cook for a further 6–8 minutes until the aubergine starts to colour.
Add the tomatoes, chilli and remaining stock cube and bring the sauce to a gentle simmer. Season to taste with salt and black pepper.
Pour the pasta into a large ovenproof serving dish. Cover with the sauce and then sprinkle with the shredded basil leaves and grated Cheddar cheese.
Bake in the oven for about 15–20 minutes until cooked and golden brown on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRIT28.
Cook the pasta in plenty of boiling water with 1 vegetable stock cube until it is just tender. Drain well and then stir in the shredded spinach leaves.
Meanwhile, in a non-stick frying pan, dry-fry the red onion for 2–3 minutes until softened. Add the aubergine, garlic and red pepper and cook for a further 6–8 minutes until the aubergine starts to colour.
Add the tomatoes, chilli and remaining stock cube and bring the sauce to a gentle simmer. Season to taste with salt and black pepper.
Pour the pasta into a large ovenproof serving dish. Cover with the sauce and then sprinkle with the shredded basil leaves and grated Cheddar cheese.
Bake in the oven for about 15–20 minutes until cooked and golden brown on top.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRIT28.
Nutritional Info Amount Per Serving
- Calories: 294.7
- Total Fat: 5.8 g
- Cholesterol: 14.3 mg
- Sodium: 343.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 8.4 g
- Protein: 13.2 g
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