fbpx
AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Piccolo – Back to School -LB
Warburtons – leaderboard
Jumeirah – leader board
CBTMP – leaderboard
Finger Food Guide – leaderboard
British Lion Eggs – leaderboard
Join the AK Club

Join the Club

Penne Pasta with Aubergine & Mozzarella

This Penne Pasta with Aubergine & Mozzarella is a simple and classic pasta bake brimming with veggies to help towards your family’s 5-a-day.

For another veggie-packed crowd pleaser, try this Tomato & Veggie Spaghetti

Nut-free
Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 to 6 portions
Great for:  Kids 2-4 Years Kids 4+ Years
Ingredients
1 medium aubergine, diced
3 tbsp olive oil
2 shallots, chopped
1/2 red chilli, de seeded and diced
1 stick of celery, diced
2 garlic cloves, crushed
2x400 g tinned chopped tomatoes
a dash of sugar
1 tbsp tomato puree
1/2 tsp dried oregano
50 g parmesan, grated
4 tbsp single cream
2 tbsp fresh basil, chopped
250 g penne
50 g mozzarella pearls
Method
  1. Preheat the oven to 200C / 400F.
  2. Put the aubergine into a baking tray lined with non stick paper.
  3. Add 2 tbsp of oil and season. Roast for about 20 mins until soft and golden.
  4. Heat the remaining oil in a saucepan. Add the shallots, celery, chilli and garlic. Fry until soft , then add the tomato puree, oregano and sugar. Bring up to the boil, then simmer for 15 minutes until reduced . Season to taste.
  5. Blend the sauce until smooth using a hand blender. Add the Parmesan and cream and heat gently until melted. Add the basil.
  6. Cook the pasta in boiling salted water until tender, drain reserving the 100 ml of pasta water.
  7. Mix the pasta with the sauce. Aubergine and mozzarella. Season well. Add a little pasta water to the sauce if too thick.

You may also like...

Our products...