Roasted summer veg & chicken pasta
Fuel up like an athlete with chicken pasta and roasted veg for dinner. Guaranteed to beat hunger pangs, it also provides four of your five-a-day
Tuna pasta & aubergine bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp rapeseed oil
- 1 large or 2 small red peppersdeseeded and diced
- 2-3 large garlic clovesfinely chopped
- 500g passata
- 1 tsp dried oregano
- ½ tsp chilli flakes
- 1 large auberginecut into small pieces
- 2 tbsp capers(not in salt)
- 30g basilchopped
- 2 x 110g cans tunain spring water, drained
- 300g wholemeal penne
For the topping
- 250g tub quark
- 1 egg
- 50g finely grated parmesan
- ½ tsp dried oregano
Nutrition: Per serving
- kcal502
- fat9g
- saturates3g
- carbs63g
- sugars13g
- fibre12ghigh
- protein36g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large pan and fry the peppers over a medium heat for a few minutes to soften. Add the garlic and cook for a minute more, taking care not to burn it.
step 2
Pour in the passata, then stir in the oregano, chilli flakes, aubergine, capers and half the basil. Add the tuna, but don’t stir too much as you don’t want to break it up too much. Cover the pan and simmer over a low heat for 15 mins until the aubergine is tender, carefully stirring a couple of times.
step 3
Meanwhile, boil the pasta following pack instructions. Tip the quark into a bowl and beat in the egg and three-quarters of the parmesan.
step 4
Drain the pasta and tip into a deep 30 x 20cm oval ovenproof dish. Spoon over the cheesy mixture and lightly spread to completely coat the top. Sprinkle with most of the remaining parmesan and oregano, then bake for 15-20 mins to set the top. Scatter over the last of the basil and reserved parmesan, then serve with salad, if you like. Leftovers will keep chilled for three days. Reheat in the microwave until piping hot.
