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Aubergine & courgette pasta recipe

There’s nothing better than a whole bunch of veggies in one simple dish, and that’s where this delicious pasta recipe from Keen On Greens comes in!

With a winning combo of tender veg and crunchy pine nuts, all the textures and flavours complement each other perfectly in this dish.

So quick and easy to make, this is an unbeatable midweek meal.


Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 people


1 aubergine, chopped


Salt, to taste

1 courgette, halved lengthways & sliced

3 tomatoes, quartered

1/2 chilli, finely chopped

200g passata

Handful of basil leaves

2 handfuls of kale

300g wholegrain pasta 

Handful of pine nuts


  1. Preheat the oven to 190℃.

  2. Put the aubergine in a bowl with a splash of oil and some salt. Mix well, then put on a lined baking tray.

  3. Roast in the oven for 15 to 20 minutes.

  4. Heat a splash of oil in a large pan over a medium heat.

  5. Add the courgette, tomatoes and chilli to the pan and cook for around 2 minutes, stirring often.

  6. Add the passata, basil and kale, stir well and simmer for 10 minutes.

  7. In the meantime, cook the pasta following the packet’s instructions.

  8. Heat a small saucepan over a high heat, then toast the pine nuts for around 2 minutes. 

  9. When it’s ready, drain the pasta and add it to your sauce with the roasted aubergine. Mix well.

  10. Serve with a sprinkling of toasted pine nuts.

Storage tips

Once cool, put this pasta in an airtight container and keep in the fridge for up to 3 days.


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