Suitable for Gluten-free
Difficulty rating Easy
Serves 4
Prep time 15 minutes
Cook time 45 minutes
Nutrients per serving
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely diced
- 1 garlic clove, crushed
- 1 aubergine, cut into 1cm dice
- 1 tsp dried oregano *
- 1 tsp chilli flakes *
- 680g passata
- 2 tbsp red wine vinegar *
- 500g rice quinoa pasta *
- 100g gluten-free Parmesan or vegan substitute *
- Large handful of basil leaves
* Available at Holland & Barrett
Method
Step 1.
Preheat the oven to 180°C/ 160°C fan/gas mark 4 and bring a large pan of boiling water to the boil. In a large frying pan, heat the olive oil and fry the red onion and garlic for 3-4 minutes until softened. Add in the aubergine and fry for a further 5 minutes or until golden.
Step 2.
Sprinkle over the oregano and chilli flakes with a plenty of seasoning and then stir through the passata and red wine vinegar. Bring to a simmer and cook for 10 minutes.
Step 3.
Meanwhile, cook the pasta according to the packet instructions. Once cooked, drain and stir through the tomato sauce. Pour into a large ovenproof dish and sprinkle over the Parmesan. Bake in the oven for 15 minutes or until golden and cooked through. Serve with the basil leaves sprinkled over the top.
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