Aubergine & Spinach Pasta Bake
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POINTS® value | 2
Servings | 4
For extra flavour sprinkle low-fat cheese on the top remembering to add the points
175 g dried pasta, any type
2 stock cube
225 g spinach
1 medium onion(s)
1 Aubergine
2 clove garlic
1 medium red green or yellow pepper(s)
400 g canned tomatoes
1 fresh green or red chilli(s)
8 large leaf basil
Preheat oven to gas 5, 190C, 375F.
Cook pasta in boiling water with 1 vegetable stock cube until tender, drain & add shredded spinach leaves.
Dry fry the finely chopped red onion for 2-3 minutes until softened. Added the cubed Aubergine, garlic & chopped red pepper and cook for a further 6-8 minutes until Aubergine begins to colour.
Add toms, finely chopped & de-seeded chilli and remaining vegetable stock cube and bring the sauce to a simmer. Season.
Pour the pasta into a large ovenproof dish. Cover with the sauce, sprinkle with shredded basil leaves.
Bake for 15-20 minutes until golden brown on top
POINTS® value | 2
Servings | 4
For extra flavour sprinkle low-fat cheese on the top remembering to add the points
175 g dried pasta, any type
2 stock cube
225 g spinach
1 medium onion(s)
1 Aubergine
2 clove garlic
1 medium red green or yellow pepper(s)
400 g canned tomatoes
1 fresh green or red chilli(s)
8 large leaf basil
Preheat oven to gas 5, 190C, 375F.
Cook pasta in boiling water with 1 vegetable stock cube until tender, drain & add shredded spinach leaves.
Dry fry the finely chopped red onion for 2-3 minutes until softened. Added the cubed Aubergine, garlic & chopped red pepper and cook for a further 6-8 minutes until Aubergine begins to colour.
Add toms, finely chopped & de-seeded chilli and remaining vegetable stock cube and bring the sauce to a simmer. Season.
Pour the pasta into a large ovenproof dish. Cover with the sauce, sprinkle with shredded basil leaves.
Bake for 15-20 minutes until golden brown on top
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