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Aubergine & Ricotta Pasta

Aubergine and ricotta pasta
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Estimated cost per serve is 17.76 dollar
Difficulty level: 2 out of 4

10 Ingredients

Number of servings
2
  • 2teaspoons Jamie Oliver chilli & garlic pesto
  • 400grams large aubergine
  • 1tablespoons olive oil
  • 2tablespoons baby capers
  • 1teaspoons dried oregano, extra to serve (ideally the flowering kind, extra to serve)
  • 15grams smoked almonds
  • 150grams dried pasta shells
  • 2teaspoons Jamie Oliver chilli & garlic pesto
  • 50grams ricotta cheese
  • 15grams parmesan cheese

Nutrition per serving

2120 Kilojoules or 505 Calories
24% of daily energy intake*
Fat
20.7grams
Carbs
59.5grams
Sugars
7.7grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Chop the aubergine into 1cm chunks and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, the capers, oregano and 2 tablespoons of water, then cover, and steam for 5 minutes.

Step 2 of 4

Meanwhile, crush the almonds in a pestle and mortar. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Uncover the frying pan and let the aubergine fry for 10 minutes, or until lightly golden, stirring regularly. Add the pesto and most of the ricotta, followed by the pasta.

Step 3 of 4

Finely grate in the pecorino, then toss well over the heat, loosening with a splash of reserved cooking water. Season to perfection, then plate up.

Step 4 of 4

Sprinkle over the crushed almonds and an extra pinch of oregano, then add the remaining ricotta, to finish.

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