Mains

Speedy Aubergine Pasta

5 September 2022
Total Time
20 Mins
Serves
2

Tender melt-in-the-mouth aubergine, fresh rocket, red chilli and lemon, deliver a flavoursome accompaniment to spaghetti in this quick and easy supper. Cutting the aubergine into small pieces means dinner will be on the table in no time.

Ingredients:

    ingredients
  • 150g spaghetti

    (2 servings)

  • pinch of sea salt

  • tablespoon olive oil

    to drizzle

  • 1 aubergines

    diced into very small (.5cm / .25″ pieces

  • 4 cloves garlic

    minced

  • 1 tablespoon brown/white miso

  • 2–3 handfuls of rocket

    roughly sliced

  • generous sprinkle red chilli flakes

  • 1 lemon

    juiced

Method:

  1. 1

    Bring a large pan of water to the boil and add a generous pinch of salt. Add the spaghetti and cook according to the pack instructions.
  2. 2

    While the pasta is cooking, place a large heavy-bottomed frying pan over medium–high heat. Add the olive oil and once hot and shimmering, add the aubergine pieces. Cook, stirring every minute or so, for 8–10 minutes until tender and golden brown all over. Then add the garlic and miso; cook until fragrant.
  3. 3

    When the pasta is al dente, reserve a mugful of the cooking liquid and drain. Pour the pasta into the frying pan with the aubergine, along with a splash of the reserved liquid and stir through; cook for 1 minute until coated and glossy. Remove from the heat and add the fresh rocket and red chilli flakes. Squeeze over fresh lemon juice and toss to incorporate before serving.

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