Aubergine, Goats Cheese Pasta


I love a creamy, rich pasta and this one is the perfect winter dinner.

Serves 4



  • 2tbsp oil


  • 1 large aubergine, cubed


  • 1 jar sundried tomatoes, drained (reserving 1tbsp of the oil)


  • 1 carton chopped tomatoes


  • 100g soft goats cheese


  • Pasta


  1. Heat the oil in a pot. Stir through the aubergine, making sure it is well coverd and cook for around 2minutes, until browning.
  2. Meanwhile, drain the sundried tomatoes and blend, along with the reserved spoonful of oil. Stir into the aubergines. Add the chopped tomatoes. Pop on the lid and simmer for 10minutes.
  3. Cook the pasta according to instructions. Drain and toss in the cheese until coated. Lastly stir through the aubergine sauce. Serve with a grind of black pepper and salad

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