Aubergine and Mozzarella Pasta
Chunky aubergine, tasty pine nuts and melt-in-the-mouth mozzarella turn this pasta dish into a flavoursome feast
Aubergine and Mozzarella Pasta
Ingredients
- 400 g 14oz penne pasta
- 1 aubergine sliced or cut into chunks
- 1 tbsp olive oil
- 400 g jar tomato onion and garlic pasta sauce
- 2 x 150g packets mozzarella torn up
- 55 g 2oz pine nuts, toasted
- 20 g packet fresh basil torn up
Instructions
- Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
- Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
- Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.
Notes
If you're not too keen on aubergine, try using mixed peppers or artichokes instead.
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