A lovely filling veggie dish. Switch the aubergine to mushrooms if you prefer.
SERVES 4 – COOK 15 MINS
2tbsp olive oil
400g penne pasta
400g jar tomato, onion and garlic pasta sauce
300g packets mozzarella, torn
50g toasted pine nuts
20g pack basil, torn
1 Fry the aubergine in the oil for 5 mins until browned and softened, turning as needed.
2 Cook the pasta in a large pan of boiling salted water for 10 mins until tender, yet still with a slight bite (al dente).
3 Pour the tomato pasta sauce into the aubergines and heat through. Stir in the drained pasta, mozzarella, pine nuts and basil.
Nutritional info: 729 cals, 33g fat (12g saturated) 78g carbs
Costcutter: Save £2.50, leave out the pine nuts and switch to basic brand pasta.