Recipe: Roasted aubergine & goat’s cheese pasta

Posted on Sep 28 2016 - 10:00am by Samantha Clark
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roasted-aubergine-and-goats-cheese-pasta

Our latest recipe is a dish full of flavour yet so simple to make you’ll feel like you’ve cheated!

Vegetarian
Preparation time : 10 minutes
Cooking time : 25 minutes
Total time : 35 minutes

Serves: 2
Ingredients
1 medium aubergine, cut into wedges
1 essential Waitrose Red Onion, cut into wedges
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
8 leaves fresh basil, shredded, plus a few whole leaves for garnishing
150g essential Waitrose Penne dried pasta
100g pack Moody’s Rosary Ash goat’s cheese
2 tbsp toasted pine nuts

Method

  1. Preheat the oven to 220°C, gas mark 7. Arrange the aubergine and onion in a small roasting tin. Scatter over the chopped garlic, olive oil and shredded basil leaves. Season. Roast for 20–25 minutes, stirring once or twice until tender and charred.
  2. Meanwhile, bring a large pan of water to the boil and cook the pasta for 8 minutes until tender. Drain and toss with the cooked vegetables, goat’s cheese, pine nuts and seasoning. Garnish with basil leaves and serve with a green salad.

Cook’s tips
Use Somerset Capricorn Goats Cheese or cubed essential Waitrose Italian Mozzarella as an alternative to Moody’s Ash.

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