Aubergine and Red Onion Quinoa Pasta Bake

One Pot Dishes: Aubergine and Red Onion Quinoa Pasta Bake

02 Feb 2023

It’s pasta, Jim, but not as we know it….

Suitable for Gluten-free
Difficulty rating Easy
Serves 4
Prep time 15 minutes
Cook time 45 minutes

Nutrients per serving

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
662 kcal 14 g 5.5 g 25.4 g 7 g 105 g 10 g 1.3 g


* Available at Holland & Barrett


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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