Aubergine and pepper pasta bake recipe
Created by The Tesco Recipes team
Here's a veggie pasta bake that'll please the whole family, and it's on the table in just 45 minutes. We've used free from penne here, but you could use regular wheat pasta if you prefer. Brimming with veggies, it's hearty, filling and totally delicious!
See method- Serves 4
- Takes 45 mins
- 652 calories / serving
Ingredients
- 2 aubergines, diced
- 1 red onion, peeled and roughly chopped
- 6 garlic cloves, kept whole
- 4 tbsp olive oil
- 2 red peppers –deseeded and chopped
- 4 vine tomatoes, chopped
- 2tbsp sun dried tomatoes, roughly chopped
- 300g free from penne pasta
- salt
- freshly ground pepper
- 3 slices of free from bread
- 50g cheddar cheese
- 4tbsp fresh mint, roughly chopped
- 100g black olives, pitted
Each serving contains
- Energy
- 2730kJ 652.0kcal
- Fat
- 26g
- Saturates
- 6g
- Salt
- 1.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 80.8gProtein 18.1gFibre 10.8g
Method
- Heat the oven to 220˚C/ 425˚F / Gas mark 7. Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Roast for 30 minutes or until the vegetables are tender. (This can be done a day ahead.) Add the tomatoes, sundried tomatoes, then season again.
- Cook the pasta according to the packet instructions. Place the bread in a food processor and whizz together to make breadcrumbs. Add the cheese and process again to combine. When the roasted vegetables and pasta are cooked mix together. Transfer to an ovenware dish. Sprinkle the top with the cheese breadcrumbs. Bake for 10-15 minutes or until the top is brown. To serve the stylish way: Garnish with fresh mint and olives. Serve immediately.
- See more Italian recipes
