Rêveuse Recipe: Baked Aubergine, Croutons & Pesto Pasta

Rêveuse Recipe: Baked Aubergine, Croutons & Pesto Pasta

Happy Thursday! The weekend is slowly creeping around the corner, so we have the perfect heart warming and most importantly healthy recipe for you. We've been trying to snack less lately; since lockdown started our baking habits got a bit out of hand, meaning we were making 2 or 3 sweet treats a week and seeing our way through lots sugar, eggs, flour and the like. Don't even get us started on how many cakes and chocolates we consumed...This recipe is great when you're craving something filling, yet light and doesn't take too much time or effort to make. We hope you have a lovely week ahead and try to enjoy the weather even if it might be a bit miserable. 

For the aubergine bake
3 aubergines
a handful of mushrooms
3 tomatoes

For the croutons
6 slices of bread
3 cloves of chopped garlic
olive oil

For the pesto pasta
180g Napolina rigatoni pasta
80g Sacla pesto sauce
sprinkle of pine nuts
sprinkle of parmesan

SERVES: Serves 6
DURATION: 1 hour

For the croutons, cut up bread into 2cm squares and place onto a tin foiled lined baking tray. Drizzle olive oil generously onto the bread and sprinkle on the garlic and season with salt and pepper. Place in the oven at 180°C for about 10 minutes until toasty and crispy. We recommend doing this last so they remain nice and warm with your meal. 

For the aubergines, cut them in half and scoop out the meat. Chop the tomatoes, mushrooms and the aubergine offcuts into fine pieces. Put it all into the bowl and mix together along with a generous drizzling of olive oil, a pinch of salt, pepper and any seasonings you would like to add. Scoop this mixture back into the aubergines and leave it to bake for 30-40 minutes until they are nicely roasted. Place some mozzarella about 10 minutes before it's ready to take out. 

For the pesto pasta, we used rigatoni pasta and cooked it in lightly salted boiling water until al dente. For the pesto sauce, we used Sacla pesto classic sauce and spooned out half the jar onto the pasta and mixed until coated. Finally, we added parmesan to taste and a sprinkle of pine nuts for an extra crunch. Dish everything up and serve on a plate.

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