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

4.7

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Sun-dried Tomato Penne
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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, 30-35 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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, 30-35 minutes (shifting halfway). In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Sun-dried Tomato Penne?

The preparation time for Sun-dried Tomato Penne with aubergine, cashew nut cream cheese & fresh basil is between 25 and 45 minutes.

What is the total time required to make Sun-dried Tomato Penne with aubergine, cashew nut cream cheese & fresh basil?

The total time required to make Sun-dried Tomato Penne with aubergine, cashew nut cream cheese & fresh basil is between 40 and 55 minutes.

How many servings does Sun-dried Tomato Penne provide?

4 servings

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

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

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?

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

How many calories does Sun-dried Tomato Penne have?

888 calories

How much fat content does Sun-dried Tomato Penne have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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