Ingredients Jump to Instructions ↓

  1. 350g (12oz) dried penne pasta

  2. 3tbsp olive oil

  3. 2 aubergines, cut into 2cm ( 3/4 in) chunks

  4. 2 garlic cloves, crushed

  5. 2 red chillies, deseeded and finely chopped

  6. 1tsp coriander seeds, toasted and cracked

  7. 225g packet baby spinach Zest and juice of

  8. 1 lemon

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to the packet instructions. Heat the oil in a large frying pan, then add the chunks of aubergine and cook over a medium-high heat for 10 mins or until lightly charred. Add the garlic, chillies and coriander seeds and cook for 1-2 mins. Add the spinach and cook until just wilted, then add the lemon zest and juice. Drain the cooked pasta, reserving 1tbsp of the cooking water, and return both pasta and water to the pan. Stir in the aubergine mixture and serve straight away.


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