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Pasta with aubergine and courgette pesto

This pasta with aubergine and courgette pesto is made with pre-baked aubergine, so it’s super easy to create. It's ideal for busy evenings or lazy weekend lunches. (If you don’t have leftover baked aubergine and garlic, just put one of each in the oven or onto a BBQ and cook until they are soft inside.) You can use gluten-free or low-carb pasta too.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 barbecued or baked aubergine
  • ½ barbecued or baked garlic bulb
  • 1 Tbsp toasted pine nuts optional
  • 1 courgette
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp chilli flakes optional
  • 2 Tbsp chopped fresh herbs of your choice mint or coriander, parsley etc
  • Lemon juice to taste
  • 2 handfuls of wild rocket leaves
  • To serve: grated Parmesan or vegan cheese
  • Salt and pepper

Method
 

  1. Scrape out the aubergine flesh into a bowl. Squeeze the flesh of garlic cloves into the bowl.
  2. Cut the courgette into long, thin slices, then brush or spray them with olive oil. Grill them in a griddle pan or BBQ for a couple minutes until lightly charred.
  3. Put the aubergine, garlic flesh and courgette into a food processor. Add the spices, herbs, a drop of oil, the pine nuts and chilli flakes, then whiz until you get a textured paste.
  4. Taste and adjust the seasoning and spices and add some lemon juice to your liking.
  5. Meanwhile, cook the pasta according to the packet instruction. Drain, then put it back into the pan and add the aubergine& courgette sauce. Toss well, then fold in gently the rocket leaves.
  6. Serve with grated cheese and/or freshly ground pepper and a pinch of paprika or chilli flakes.