Caramelised pepper, aubergine & chickpea pasta with basil

Name: Caramelised pepper, aubergine & chickpea pasta with basil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 large peppers, a mix of colours; 1 medium aubergine; 2 tbsp extra virgin olive oil; 3 cloves, garlic; 1 red chilli, halved, deseeded and chopped; 8 cherry tomatoes, halved; 150 g casarecce pasta (or a similar shape, such as penne); 400 g can chickpeas, drained; 15 ml tbsp ZOE Daily30+; 1 tbsp capers, drained; 25 g pack basil, leaves only, torn; 1 tbsp extra virgin olive oil; Finely grated Parmigiano Reggiano, to serve; Mixed leaf salad, to serve

Mary Gwynn's recipe uses less pasta with more veg in the sauce. Now she adds the ZOE Daily30+ mix, which really brings out the depth of flavour in this sauce.

4 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat4 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 large peppers, a mix of colours
1 medium aubergine
2 tbsp extra virgin olive oil
3 cloves, garlic
1 red chilli, halved, deseeded and chopped
8 cherry tomatoes, halved
150g casarecce pasta (or a similar shape, such as penne)
400g can chickpeas, drained
2 x 15ml tbsp ZOE Daily30+
1 tbsp capers, drained
½ x 25g pack basil, leaves only, torn
1 tbsp extra virgin olive oil
Finely grated Parmigiano Reggiano, to serve
Mixed leaf salad, to serve

Deseed and thinly slice the peppers, then cut the aubergine into pieces about the same length as the pasta. Heat the oil in a large frying pan. Add the peeled garlic cloves and brown lightly on each side. Don’t let them burn. Remove, chop roughly and set aside.
Add the peppers and aubergine to the pan and cook over a medium heat for 10-12 minutes until soft, rich and golden brown, adding the chilli and halved tomatoes halfway through.
Meanwhile, boil the pasta according to pack instructions. Stir the drained chickpeas into the pan of veg and season. Cook for another 2-3 minutes to heat through thoroughly.
Stir the ZOE Daily30+ and capers into the veg and toss together to coat, finally adding the drained pasta, reserved chopped garlic cloves and the torn basil leaves. Turn the mixture to coat the pasta and serve in warm bowls with extra virgin olive oil and grated parmesan. Delicious served with a mixed leaf salad.

Cook’s tip

This makes an excellent option the following day for an easy packed lunch, so make double. Swap in sliced courgette and/or red onion for the other vegetables depending on what’s available.

Typical values per serving when made using specific products in recipe