Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes 19 ratings 4.3 out of 5 star rating New Zealand chef Peter Gordon showcases … Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt. Get a large pan of boiling salted water ready. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. https://www.veganrecipeclub.org.uk/recipes/roasted-aubergines-and-courgettes Leave to sit for 5 minutes before serving. Wipe a large aubergine and slice it into thin rounds. A no-fuss veggie pasta bake packed full of your 5-a-day! Set the oven at 200C/gas mark 6. Tip the You name it – it was about fun, young love and excitement. Salt it very generously, t… Enjoy these vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Ready in under an hour, it's perfect for a quick midweek dinner. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Boursin cheese, crumbled into small chunks. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Place the slices in a single layer in a large roasting tin or on a baking sheet. Hungry Hubby and I are very used to staying home. Time was, weekends were for shopping, clubbing, day trips to the zoo, parties and playing computer games into the wee small hours with takeaway pizza next to us. https://realfood.tesco.com/recipes/courgette-and-aubergine-parmigiana.html Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown. Read about our approach to external linking. Method Preheat the oven to 190C/170C Fan/Gas 5. Instructions. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes. For more information on our cookies and changing your settings, click here. Preheat the oven to 210°C fan/230°C/gas 8. Get a large pan of boiling salted water ready. Weekend cooking is such a treat. Preheat the oven to 210°C fan/230°C/gas 8. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Then, with the motor running, add the olive oil a little at a time until the paste has the consistency of a thick pesto sauce. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Season, then bake for 25-30 minutes. If you use a Boursin cheese instead of my usual go-to goat's cheese or feta, you get the added flavours of garlic and herbs without having to add in extra garlic or herbs, which is helpful if you’re short of time. Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes. Get our latest recipes, competitions and cookbook news straight to your inbox every week In the third book in her best-selling Roasting Tin series, Rukmini Iyer conjures up speedy, midweek, one-tin recipes that show how easy it is to create delicious, flavoursome and balanced meals in no time at all. Put a deep pan of water on to boil. https://thestingyvegan.com/roasted-eggplant-and-zucchini-pasta Meanwhile, cook the pasta in boiling salted water according to pack instructions. An easy one-tin pasta bake recipe with roasted aubergine, courgette and creamy Boursin cheese, this makes a great vegetarian comfort food dish. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Registered number: 861590 England. Once hot, add the courgette and aubergine cubes, season and then cook until the vegetables are softened and golden brown, this will take about 8 minutes. While the spaghetti is cooking, put the roasted aubergines and courgettes, walnuts, parmesan, herbs, garlic, lemon juice & pepper in a food processor and blitz until it forms a paste. Peel and crush three cloves of garlic and scatter over the aubergines. This is such an easy pasta bake and a good way to get hidden vegetables into what looks like a tomato sauce. Drain the pasta and stir into the roasted vegetables. Add 250g of cherry tomatoes, whole, to the aubergines and spoon over eight tablespoons of olive oil. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Scatter over the Boursin cheese, then the breadcrumbs. Put the peppers, aubergine, Get our latest recipes straight to your inbox every week. Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Reduce the oven temperature to 200°C fan/220°C/gas 7. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Aubergine & Courgette Layered Pasta Bake. See more Vegetarian pasta bakes recipes (8).