What are the main ingredients in Sun-dried Tomato Penne?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sun-dried Tomato Penne?

Calories: 888, Carbs: 122 grams, Fat: grams, Protein: 25.5 grams, Sugar: 25.8 grams, Salt: 1172 grams

How do I prepare Sun-dried Tomato Penne?

ALMOST THERE…: When the aubergine is roasted, add ½ to the pan with the onion mixture. Place over low heat until warmed through. Remove from the heat and add the mixture to the pot of cooked pasta along with the sun dried-tomato pesto sauce, and season. Mix until combined. Loosen with the reserved pasta water, if necessary. BUBBLING AWAY: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil. AWESOME AUBS: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until soft and browned, 25-30 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning. START THE SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 1-2 minutes. Remove from the heat and set aside. WELL DONE!: Plate up the pesto pasta. Scatter over the remaining aubergine, the sliced sun-dried tomatoes, and the chilli flakes (to taste). Garnish with the torn basil. Delish, Chef!

What should be prepared from my kitchen to make Sun-dried Tomato Penne?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sun-dried Tomato Penne

Fun fact: Tomatoes are classified as a fruit, because they grow from a flower & contain seeds. If that news surprised you, wait until you taste this easy but oh-so-delicious tomatoey pasta! This dish really shows off the versatility of tomatoes, with sundried-tomato pesto, roasted aubergine, cashew nut cream cheese, & slices of sun-dried tomatoes.

Sun-dried Tomato Penne

with aubergine, cashew nut cream cheese & fresh basil

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Cashew Nut Cream Cheese
Dried Chilli Flakes
Fresh Basil
Garlic Clove
Garlic Cloves
Onion
Onions
Penne Pasta
Pesto Princess Sun-dried Tomato Pesto
Spinach
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

AWESOME AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until soft and browned, 25-30 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 1-2 minutes. Remove from the heat and set aside.
ALMOST THERE…
When the aubergine is roasted, add ½ to the pan with the onion mixture. Place over low heat until warmed through. Remove from the heat and add the mixture to the pot of cooked pasta along with the sun dried-tomato pesto sauce, and season. Mix until combined. Loosen with the reserved pasta water, if necessary.
WELL DONE!
Plate up the pesto pasta. Scatter over the remaining aubergine, the sliced sun-dried tomatoes, and the chilli flakes (to taste). Garnish with the torn basil. Delish, Chef!

Aubergine - 250g
Pesto Princess Sun-dried Tomato Pesto - 40ml
Cashew Nut Cream Cheese - 30ml
Penne Pasta - 100g
Onion - 1
Garlic Cloves - 1
Spinach - 50g
Sun-dried Tomatoes - 20g
Dried Chilli Flakes - 2,5ml
Fresh Basil - 3g

Download the Recipe

Serves 2

AWESOME AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until soft and browned, 25-30 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 1-2 minutes. Remove from the heat and set aside.
ALMOST THERE…
When the aubergine is roasted, add ½ to the pan with the onion mixture. Place over low heat until warmed through. Remove from the heat and add the mixture to the pot of cooked pasta along with the sun dried-tomato pesto sauce, and season. Mix until combined. Loosen with the reserved pasta water, if necessary.
WELL DONE!
Plate up the pesto pasta. Scatter over the remaining aubergine, the sliced sun-dried tomatoes, and the chilli flakes (to taste). Garnish with the torn basil. Delish, Chef!

Aubergine - 500g
Pesto Princess Sun-dried Tomato Pesto - 80ml
Cashew Nut Cream Cheese - 60ml
Penne Pasta - 200g
Onion - 1
Garlic Clove - 1
Spinach - 100g
Sun-dried Tomatoes - 40g
Dried Chilli Flakes - 5ml
Fresh Basil - 5g

Download the Recipe

Serves 3

AWESOME AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until soft and browned, 30-35 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and fry until wilted, 2-3 minutes. Remove from the heat and set aside.
ALMOST THERE…
When the aubergine is roasted, add ½ to the pan with the onion mixture. Place over low heat until warmed through. Remove from the heat and add the mixture to the pot of cooked pasta along with the sun dried-tomato pesto sauce, and season. Mix until combined. Loosen with the reserved pasta water, if necessary.
WELL DONE!
Plate up the pesto pasta. Scatter over the remaining aubergine, the sliced sun-dried tomatoes, and the chilli flakes (to taste). Garnish with the torn basil. Delish, Chef!

Aubergine - 750g
Pesto Princess Sun-dried Tomato Pesto - 125ml
Cashew Nut Cream Cheese - 90ml
Penne Pasta - 300g
Onions - 2
Garlic Cloves - 2
Spinach - 150g
Sun-dried Tomatoes - 60g
Dried Chilli Flakes - 7,5ml
Fresh Basil - 8g

Download the Recipe

Serves 4

AWESOME AUBS
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until soft and browned, 30-35 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
BUBBLING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through some olive oil.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft and browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly).Add the shredded spinach and fry until wilted, 2-3 minutes. Remove from the heat and set aside.
ALMOST THERE…
When the aubergine is roasted, add ½ to the pan with the onion mixture. Place over low heat until warmed through. Remove from the heat and add the mixture to the pot of cooked pasta along with the sun dried-tomato pesto sauce, and season. Mix until combined. Loosen with the reserved pasta water, if necessary.
WELL DONE!
Plate up the pesto pasta. Scatter over the remaining aubergine, the sliced sun-dried tomatoes, and the chilli flakes (to taste). Garnish with the torn basil. Delish, Chef!