Quick Tomato Pasta
Bryony's Kitchen
Bryony's Kitchen
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  • 1 small aubergine (about 250g), cut into small chunks
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 yellow pepper, cut into thin strips
  • 2 tbsp red pesto
  • 400 g tin chopped tomatoes
  • 175 ml double cream
  • 75 g vegetarian parmesan, grated
  • 150 g wholewheat spaghetti
  • 2. Add the onion and garlic to the aubergine and cook for a further 5 minutes before adding the pepper (this is usually a good time to put the spaghetti on to cook, too). Cook for another 5 minutes, then add the pesto and chopped tomatoes. Bring to the boil, then turn down to a simmer.



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