Lisa Faulkner’s Vegetarian Linguine Bake Recipe
Views
6.77k
This pasta bake with aubergine, cherry tomatoes and mozzarella is the perfect midweek vegetarian meal. A firm family favourite that’s full of flavour.
Serves 4 Total Time 1 hr
Ingredients
- 1 large aubergine, cut into bite-sized pieces
- 400g cherry vine tomatoes, quartered
- 1 red onion, chopped
- 1-2 garlic cloves, smashed
- a few sprigs of thyme or rosemary
- 5 tbsp olive oil
- 350g linguine
- 300ml passata
- 150g mini mozzarella balls (or 1 large mozzarella ball, torn into pieces)
- 100g black pitted olives
- 25g vegetarian Italian hard cheese, finely grated
- large handful of panko breadcrumbs
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6. Put the aubergine pieces in a roasting tin with the cherry tomatoes, onion, garlic and herbs, season well and drizzle with the oil. Toss together and roast for 45 mins until really soft and tender.
- Meanwhile, cook the linguine in boiling salted water for 8 mins until starting to soften but still firm.
- Drain the pasta (reserving the cooking water) and return to the pan. Add the passata and a splash of cooking water, then toss to mix.
- When the veg is cooked, add to the pasta pan (leaving the oven switched on) and toss together. Tip into a 23cm x 30cm ovenproof dish and dot all over with the mozzarella and olives, nestling them into the pasta.
- Scatter with the grated cheese and breadcrumbs and return to the oven for 10 mins, until the top is golden brown and the cheese is melty and oozy. Cook for a little longer if you want some of the pasta to turn crispy on top.
Check out more of Lisa Faulkner’s recipes here.