Roast aubergine, tomato and mozzarella pasta
NUTRITION: PER SERVING
FAT: 33.2G (12.4G SATURATED)
CARBOHYDRATES: 85.2G (8.1G SUGAR)
1 large (about 400g) aubergine, cut into chunks
500g cherry tomatoes
1 garlic bulb, cloves separated, unpeeled
2 tbsp fresh oregano, roughly chopped, plus extra sprigs to serve
Grated zest of 1 lemon, plus a squeeze of juice
4 tbsp olive oil
400g fusilli or another pasta shape
8 semi-dried tomatoes, roughly chopped
250g vegetarian mozzarella, torn
Grated vegetarian Parmesan-style cheese, to serve
Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine and cherry tomatoes in a roasting tin with the garlic cloves, oregano and lemon zest. Season well and toss with 3 tbsp of the olive oil. Roast in the oven for 25-30 minutes until the aubergine is soft and the tomatoes are bursting.
Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Drain, reserving a little of the cooking water, and toss with the remaining olive oil and the reserved cooking water.
Remove the veg from the oven, squeeze the roasted garlic from the skins (discard the skins) and add it all to the pan containing the hot pasta. Add the semi-dried tomatoes, mozzarella and lemon juice, and toss well. Serve with extra oregano sprigs and some grated cheese.