Ingredients
- 250g Fusilli
- 1 medium-sized aubergine cubed
- 1tbsp olive oil
- ½ onion
- 500ml vegetable broth
- 2 garlic cloves crushed
- 250g Mr Organic Passata
- 1tsp dried basil
- 1tsp dried thyme
- 1tsp dried oregano
- Salt & Pepper to taste
- 2tbsp Balsamic Vinegar
- tbsp dairy-free cream ‘cheese’
- Vegan ‘cheeze’ to top (optional)
- Fresh parsley or basil to serve
Method
Cook the fusilli to about ¾ of the time mentioned on the packaging instructions, then drain and set aside.
Coat the aubergine cubes in 1 tbsp olive oil and sprinkle with a little salt, then transfer to the preheated oven at 200C for 12-15 minutes until softened.
Heat another tablespoon of olive oil in a non-stick pan and saute both onion and garlic, then pour in the passata. Stir the herbs (basil, thyme, oregano) and add 2 tablespoon of Balsamic Vinegar. Bring to a simmer and cook for 5 minutes, the season to taste with salt and pepper and stir in the cooked fusilli and aubergine cubes.
Transfer to an ovenproof dish and spoon 2-3 tablespoons of dairy-free cream cheese in between the layers of pasta. Top with grated vegan cheese (optional).
Bake in the middle of the oven for 20-25 minutes at 190C or until golden on top. This aubergine pasta bake tastes delicious served with fresh herbs on top.
Serve with salad and garlic bread or breadsticks.
Mr. Organic started with a delicious range of tomatoes, sauces and ketchups all produced in our own tomato factory in Pontinia, south of Rome. The range now includes pasta, sauces, oils and vinegars pestos, biscuits and more. There is also a select range of kids products and gluten-free options.
Recipes shared belong to Mr Organic, to find out more information or recipe ideas, visit Mr Organic
