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Photo of Artichoke & aubergine fusilli by WW

Artichoke & aubergine fusilli

10
PersonalPoints™ per serving
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 tablespoons, 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.

Notes

Try swapping the aubergine with pumpkin and the artichoke with ready-roasted red peppers.

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