Photo: Eaters Collective
Roasted aubergine, tomato & basil pasta
8 ingredients
5 min + 15 min
Serves 2
openrecipes
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime
Estimated Nutrition (whole recipe, rough)
505
Calories
11g
Protein
15g
Fat
84g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large aubergine , cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves , unpeeled
- 300g pack cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves , plus extra to serve
- 250g pasta such as penne or fusilli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes