Aubergine and Red Onion Quinoa Pasta Bake

One Pot Dishes: Aubergine and Red Onion Quinoa Pasta Bake

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

Ingredients

* Available at Holland & Barrett

Method

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.

Liked this? Then you'll LOVE our Parmesan Buckwheat Breakfast Waffle recipe

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