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One pot dishes: Aubergine and red onion quinoa pasta bake
It’s pasta, Jim, but not as we know it….
Nutrition: per serving
Calories
662kcalProtein
25gTotal fat
14gSaturates
5gFibre
7gCarbs
105gSugar
10gSalt
1gIngredients
1 tbsp olive oil
1 red onion, finely diced
1 garlic clove, crushed
1 aubergine, cut into 1cm dice
1 tsp dried oregano *
1 tsp chilli flakes *
680g passata
2 tbsp red wine vinegar *
500g rice quinoa pasta *
100g gluten-free Parmesan or vegan substitute *
Large handful of basil leaves
* Available at Holland & Barrett
Method
1
Preheat the oven to 180°C/ 160°C fan/gas mark 4 and bring a large pan of boiling water to the boil. In a large frying pan, heat the olive oil and fry the red onion and garlic for 3-4 minutes until softened. Add in the aubergine and fry for a further 5 minutes or until golden.
2
Sprinkle over the oregano and chilli flakes with a plenty of seasoning and then stir through the passata and red wine vinegar. Bring to a simmer and cook for 10 minutes.
3
Meanwhile, cook the pasta according to the packet instructions. Once cooked, drain and stir through the tomato sauce. Pour into a large ovenproof dish and sprinkle over the Parmesan. Bake in the oven for 15 minutes or until golden and cooked through. Serve with the basil leaves sprinkled over the top.
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