Wholemeal Spaghetti with Aubergine, Tomatoes, and Walnuts

Name: Wholemeal Spaghetti with Aubergine, Tomatoes, and Walnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 350 g wholemeal spaghetti; 2 tbsp rapeseed oil; 2 aubergines , each sliced into 4 lengthways, then cut into cubes; 4 large garlic cloves, finely chopped; 3 tbsp tomato puree; 1 tbsp balsamic vinegar; 250 ml vegetable stock made with 1 tbsp bouillon powder; 330 g cherry tomatoes; 30 g pack of basil chopped; 1 tbsp capers; 50 g walnut pieces lightly toasted and chopped if large

A hearty and nutritious plant-based pasta dish featuring tender aubergine, sweet cherry tomatoes, and crunchy toasted walnuts. This fiber-rich meal is perfect for a satisfying weeknight dinner that's both healthy and easy to prepare.

Servings4 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

wholemeal spaghetti
350 g
rapeseed oil
2 tbsp
aubergines , each sliced into 4 lengthways, then cut into cubes
2
large garlic cloves, finely chopped
4
tomato puree
3 tbsp
balsamic vinegar
1 tbsp
vegetable stock made with 1 tbsp bouillon powder
250 ml
cherry tomatoes
330 g
pack of basil chopped
30 g
capers
1 tbsp
walnut pieces lightly toasted and chopped if large
50 g

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the wholemeal spaghetti following the package instructions. Before draining, carefully reserve 150ml of the starchy pasta cooking water.

While the pasta is boiling, heat the rapeseed oil in a large non-stick pan over medium heat. Add the cubed aubergines and chopped garlic, stir well to coat, then cover and cook for 8-10 minutes, stirring occasionally until softened.

Stir the tomato purée and balsamic vinegar into the aubergine mixture and cook for another 2-3 minutes. Pour in the vegetable stock, cover the pan, and simmer for a further 10-15 minutes until the aubergine is completely tender when pierced with a knife.

Add the halved cherry tomatoes to the pan and cook for 2-3 minutes until they just begin to soften but still hold their shape.

Fold in the chopped basil, capers, and toasted walnut pieces. Toss the cooked spaghetti through the sauce, adding a splash of the reserved pasta water if needed to loosen the consistency. Serve immediately.