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.
Waterford’s Sun-dried Tomato Penne
Waterford’s Sun-dried Tomato Penne
with aubergine, cashew cream cheese & fresh basil
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
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
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 for 25-30 minutes until soft and browned, 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 the boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft and browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. 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 a 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, the rinsed Spinach, and seasoning. 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 - 50ml
Cashew Nut Cream Cheese - 50ml
Penne Pasta - 125g
Onion - 1
Garlic Clove - 1
Spinach - 20g
Sun-Dried Tomatoes - 30g
Dried Chilli Flakes - 2,5ml
Fresh Basil - 4g
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 for 25-30 minutes until soft and browned, 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 the boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft and browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. 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 a 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, the rinsed Spinach, and seasoning. 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 - 100ml
Cashew Nut Cream Cheese - 100ml
Penne Pasta - 250g
Onion - 1
Garlic Clove - 1
Spinach - 40g
Sun-Dried Tomatoes - 60g
Dried Chilli Flakes - 5ml
Fresh Basil - 8g
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 for 30-35 minutes until soft and browned, 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 the boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft and browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. 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 a 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, the rinsed Spinach, and seasoning. 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 - 150ml
Cashew Nut Cream Cheese - 150ml
Penne Pasta - 375g
Onions - 2
Garlic Cloves - 2
Spinach - 60g
Sun-Dried Tomatoes - 90g
Dried Chilli Flakes - 7,5ml
Fresh Basil - 12g
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 for 30-35 minutes until soft and browned, shifting halfway. In a bowl, combine the sun-dried tomato pesto, the cream cheese and season.
BUBBLING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some olive oil to prevent sticking.
START THE SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft and browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. 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 a 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, the rinsed Spinach, and seasoning. 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 - 1kg
Pesto Princess Sun-dried Tomato Pesto - 200ml
Cashew Nut Cream Cheese - 200ml
Penne Pasta - 500g
Onions - 2
Garlic Cloves - 2
Spinach - 80g
Sun-Dried Tomatoes - 120g
Dried Chilli Flakes - 10ml
Fresh Basil - 15g
Frequently Asked Questions
What is the preparation time for Waterford’s Sun-dried Tomato Penne?
The preparation time for Waterford’s Sun-dried Tomato Penne with aubergine, cashew cream cheese & fresh basil is between 25 and 45 minutes.
What is the total time required to make Waterford’s Sun-dried Tomato Penne with aubergine, cashew cream cheese & fresh basil?
The total time required to make Waterford’s Sun-dried Tomato Penne with aubergine, cashew cream cheese & fresh basil is between 40 and 55 minutes.
How many servings does Waterford’s Sun-dried Tomato Penne provide?
4 servings
What are the main ingredients in Waterford’s 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 Waterford’s Sun-dried Tomato Penne?
Calories: 828, Carbs: 131 grams, Fat: grams, Protein: 27.1 grams, Sugar: 22.6 grams, Salt: 162 grams
How do I prepare Waterford’s Sun-dried Tomato Penne?
BUBBLING AWAY: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 10-12 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some olive oil to prevent sticking. START THE SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. 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 a 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, the rinsed spinach, and seasoning. 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 for 25-30 minutes until soft and browned, shifting halfway. In a bowl, combine the sun-dried tomato pesto, the cream cheese and seasoning.
What should be prepared from my kitchen to make Waterford’s 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 Waterford’s Sun-dried Tomato Penne have?
828 calories
How much fat content does Waterford’s Sun-dried Tomato Penne have?
grams
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