Artichoke & aubergine fusilli
10
Points®
Total time: 50 min • Prep: 5 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Roasting the veg makes this pasta extra delicious!
Ingredients
Aubergine
1 medium, large, cut into 2cm pieces
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
200 g
White pasta, dry
240 g, fusilli
Artichoke hearts, cooked
200 g
Ricotta Cheese
240 g
Basil, fresh
2 tablespoon(s), chopped, plus extra whole leaves, to garnish
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Put the aubergine on the tray and mist with cooking spray. Bake for 30 minutes, then add the tomatoes and bake for a further 15 minutes or until the vegetables have softened.
2
Meanwhile, cook the pasta in a large pan of boiling salted water to pack instructions. Drain, then return the pasta to the pan.
3
Add the roasted veg, artichokes, ricotta and basil to the pan. Season well, then gently toss to combine.
4
Serve the artichoke and aubergine fusilli with the extra fresh basil leaves scattered over the top.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.