Venetian Style Veggie Pasta (v)
with Roasted Aubergine, Asparagus and Raisins
Nothing says cosy nights in better than a big bowlful of velvety, saucy pasta. Sweet-savoury combinations are a Venetian speciality and is one that inspired Lizzie to create this delicious pasta recipe. The creamy crème fraîche sauce is combined with roasted aubergine, spinach, asparagus and penne, and given beautiful layers of texture from the raisins and walnuts. Top with cheese and a sprinkling of freshly chopped parsley and tuck in!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Asparagus
160
Penne Pasta
100
Creme Fraiche
1
Aubergine
(May contain Celery)
1
Flat Leaf Parsley
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
½
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
1
Red Onion
40
Raisins
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the pasta. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer. Roast on the top shelf of your oven until golden and just turning crispy, 15-20 mins. Turn halfway through cooking.
Meanwhile, remove and discard the bottom 2cm of stalk from the asparagus and cut into quarters. Halve, peel and finely slice the red onion. Add the pasta to the boiling water and cook for 10 mins. Add the asparagus for the final 4 mins, then drain in a colander.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until really soft, 4-5 mins. Stir in the raisins then add the stock powder and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock powder, then reduce the heat to a simmer.
Stir the crème fraîche into the sauce and continue to simmer on low heat until you have a thick creamy sauce, 2-3 mins. Meanwhile, roughly chop the walnuts and roughly chop the parsley (stalks and all).
Add the spinach to the sauce a handful at a time until wilted. Stir in the cooked pasta and asparagus along with the roasted aubergine, half the cheese, half the walnuts and half the parsley. Stir everything together until piping hot. Season to taste with salt and pepper. If the sauce is a bit thick, add a splash of water!
Serve the veggie pasta in bowls finished with the remaining cheese, walnuts and parsley. Enjoy!
