eCook Meal
Sun-dried Tomato Penne
with aubergine, cashew nut cream cheese & fresh basil
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.05
for 4 servings · R27.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Sun-dried Tomato Pesto
- Dried Chilli Flakes
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Onion, Penne Pasta, Pesto Princess Sun-dried Tomato Pesto, Spinach, Tomato
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Sun-dried Tomato Penne?
Aubergine, Cashew Nut Cream Cheese, Dried Chilli Flakes, Fresh Basil, Garlic, Onion, Penne Pasta, Pesto Princess Sun-dried Tomato Pesto, Spinach, Tomato
How many calories does Sun-dried Tomato Penne have?
888 calories
How much fat content does Sun-dried Tomato Penne have?
grams