Main title

Name: One pot dishes: Aubergine and red onion quinoa pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min

One pot dishes: Aubergine and red onion quinoa pasta bake

06/03/20234 min read

Aubergine recipes are all the rage because of their health benefits. But they don't have to be bland. this aubergine and red onion quinoa pasta bake recipe is proof.

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

Vegetarian

Gluten Free

Easy

Serves 4

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hr

Nutrition: per serving

Calories

662kcal

Protein

25g

Total fat

14g

Saturates

Fibre

Carbs

105g

Sugar

10g

Salt

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

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.

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.

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.