Spices (Dried Onion, Dried Garlic (16%), Black Pepper), Natural Flavourings, Herbs (Basil (4%), Parsley, Oregano (2%), Rosemary), Dried Red Bell Peppers, Sea Salt, Dried Tomato, Sunflower Oil
1 onion, diced
275g (10 oz) aubergine, diced
1 courgette, diced or grated
400g tin chopped tomatoes
125g (5oz) dried whole wheat pasta, cooked according to pack
50g (2oz) cheese Or vegan cheese substitute, grated
How Spicy? Medium.
1. Preheat oven to 200°C, 400°F, Gas Mark 6.
2. Heat 1 tbs oil and fry onion and aubergine for 45 mins, until softened. Stir in courgette, tomatoes, 75ml (3fl oz) water and seasoning. Bring to a simmer and stir in the pasta.
3. Transfer to an ovenproof dish, sprinkle over the cheese and bake for 20 minutes.
Feeling Inspired? Top with a handful of breadcrumbs for a crunchy topping or add 23 tbs of mascarpone with the tomatoes for a creamy filling.
Store in a cool, dry place out of direct sunlight.
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