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Aubergine and Red Onion Quinoa Pasta Bake

One pot dishes: Aubergine and red onion quinoa pasta bake

06 Mar 2023 • 4 min read

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

Vegetarian
Gluten Free
Easy
Serves 4
Prep time: 15mins
Cook time: 45mins
Total time: 1hr
Nutrition: per serving

Calories

662kcal

Protein

25g

Total fat

14g

Saturates

5g

Fibre

7g

Carbs

105g

Sugar

10g

Salt

1g

Ingredients

Method

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.

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.

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.

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