eCook Meal
Vegetarian Aubergine & Pistachio Pasta
with lemon & black pepper goat’s cheese
This veggie pasta dish will impress everyone at the table, whether they’re vegetarian or not. Oven-roasted aubergine is tossed with charred baby marrows, fresh basil, and black peppercorn-crusted goat’s cheese, and topped with a toasted pistachio & panko crumb. Give it a squeeze of lemon and enjoy the Italian feast, Chef!
Serving guide
Choose your portion size.
BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the Lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 1 Lemon wedge. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked Aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the Aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.
BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the Lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 2 Lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked Aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the Aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.
BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the Lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 4-6 minutes. In the final minute, squeeze over the juice from 3 Lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked Aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the Aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.
Aubergine - 750g
NOMU Italian Rub - 30ml
Fusili Pasta - 300g
Panko Breadcrumbs - 125ml
Pistachio Nuts - 45g
Lemons - 2
Crushed Black Peppercorns - 15ml
Chevin Goat’s Cheese - 150g
Baby Marrow - 450g
Fresh Basil - 8g
BEGIN WITH BRINJAL
Preheat the oven to 220°C. Spread the Aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
LEMONY CRUMBS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the Lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 3-5 minutes (shifting occasionally). Remove from the pan.
ROLLED PEPPERCORN CHEESE
Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside.
ZESTY BABY MARROW
Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 4-6 minutes. In the final minute, squeeze over the juice from 4 Lemon wedges. Remove from the pan and season.
TOSS TOGETHER
Toss the cooked Aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy.
A TASTE SENSATION
Plate up the Aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side.
Aubergine - 1kg
NOMU Italian Rub - 40ml
Fusili Pasta - 400g
Panko Breadcrumbs - 160ml
Pistachio Nuts - 60g
Lemons - 2
Crushed Black Peppercorns - 20ml
Chevin Goat’s Cheese - 200g
Baby Marrow - 600g
Fresh Basil - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R334.90
for 4 servings · R83.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Pistachio Nuts needs 60 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 30% of packR38.10
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
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Crushed Black Peppercorns needs 20 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Chevin Goat’s Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 2.0× packsR125.98
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Fusili Pasta
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Aubergine & Pistachio Pasta?
The preparation time for Vegetarian Aubergine & Pistachio Pasta with lemon & black pepper goat’s cheese is between 25 and 45 minutes.
What is the total time required to make Vegetarian Aubergine & Pistachio Pasta with lemon & black pepper goat’s cheese?
The total time required to make Vegetarian Aubergine & Pistachio Pasta with lemon & black pepper goat’s cheese is between 40 and 60 minutes.
How many servings does Vegetarian Aubergine & Pistachio Pasta provide?
4 servings
What are the main ingredients in Vegetarian Aubergine & Pistachio Pasta?
Aubergine, Baby Marrow, Chevin Goats Cheese, Crushed Black Peppercorns, Fresh Basil, Fusili Pasta, Lemon, NOMU Italian Rub, Panko Breadcrumb, Pistachio Nuts
What is the nutritional information of Vegetarian Aubergine & Pistachio Pasta?
Calories: 782, Carbs: 122 grams, Fat: grams, Protein: 33.7 grams, Sugar: 21 grams, Salt: 815 grams
How do I prepare Vegetarian Aubergine & Pistachio Pasta?
TOSS TOGETHER: Toss the cooked aubergine, the baby marrow, ½ the torn basil, and ½ the pepper crusted goat’s cheese through the cooked pasta. Mix through the reserved pasta water until saucy. ZESTY BABY MARROW: Return the pan or griddle pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. In the final minute, squeeze over the juice from 2 lemon wedges. Remove from the pan and season. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. BEGIN WITH BRINJAL: Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). ROLLED PEPPERCORN CHEESE: Place the crushed peppercorns on a chopping board and spread out in a single layer. Place the goat’s cheese on the pepper and gently roll until fully coated. Slice into rounds and set aside. A TASTE SENSATION: Plate up the aubergine and baby marrow pasta and scatter with the zesty pistachio crumb. Serve the remaining pepper-coated goat’s cheese over the top and garnish with the remaining torn basil. Serve any remaining lemon wedges on the side. LEMONY CRUMBS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the breadcrumbs, the chopped pistachios, the lemon zest (to taste), and seasoning. Fry until the breadcrumbs have browned, 2-3 minutes (shifting occasionally). Remove from the pan.
What should be prepared from my kitchen to make Vegetarian Aubergine & Pistachio Pasta?
Aubergine, Baby Marrow, Chevin Goats Cheese, Crushed Black Peppercorns, Fresh Basil, Fusili Pasta, Lemon, NOMU Italian Rub, Panko Breadcrumb, Pistachio Nuts
How many calories does Vegetarian Aubergine & Pistachio Pasta have?
782 calories
How much fat content does Vegetarian Aubergine & Pistachio Pasta have?
grams