Seasonal Aubergine, Courgette and Chilli Fusilli

Here’s our delicious new fusilli recipe! We’ve designed this dish specially around seasonal produce so if you’re trying to create recipes with seasonal ingredients, be sure to give this pasta a try!

40-45 mins

2 people

SHARE THIS RECIPE

INGREDIENTS

160g of Mr Organic Fusilli

medium size Eggplant, cut into 1/2 cubes

2 garlic cloves finely chopped

1 courgette cubed

a handful of cherry tomatoes halved

1 tsp of chilli flakes

1 1/2 tbsp of Mr Organic Extra Virgin Olive Oil

a handful of parsley to garnish

Salt & Pepper to taste

METHOD

1. Pour your pasta into a pan and set to one side. Set your oven to 180 degrees and allow to heat up for 10 minutes or so.
2. While your oven is heating, add a small amount of olive oil to a baking tray and place your aubergine and courgettes onto the tray.
3. Transfer your tray to the oven when hot and cook for 15 minutes.
4. After 15 minutes add your halved tomatoes and garlic to the tray and shake the tray so the oil covers all of the veg. Cook for another 20-25 minutes or until your veg is done.
5. When your veg is 10 minutes off being fully cooked, add boiling water to your pasta pan and allow to simmer for 10-12 minutes.
6. Once your pasta is cooked, drain and place in bowls ready to serve. Remove your veg from the oven and evenly divide between both bowls. Top your pasta and seasonal veggies with a drizzle of olive oil, a sprinkle of chilli flakes and as much chopped parsley to garnish as you wish.
7. Season with salt and pepper and enjoy!.