Spelt pasta with roast eggplant, chickpeas and tomatoes
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
- 1 large eggplant (about 400g), trimmed, diced
- 400g can no-added-salt chickpeas, rinsed, drained
- 250g punnet cherry tomatoes, halved
- 250g spelt pasta (see Tip)
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 1/4 cup chopped fresh herbs (such as mint, parsley, basil)
- 100g baby rocket
- 1/3 cup reduced-fat fresh ricotta, crumbled, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place diced eggplant on prepared tray; spray lightly with olive oil. Transfer tray to oven and roast eggplant for 25 minutes, or until golden, adding chickpeas and cherry tomatoes to tray for last 10 minutes of cooking time.
Step 2 Meanwhile, cook spelt pasta in a large saucepan of boiling water, according to packet instructions, until al dente. Drain pasta well and return to pan.
Step 3 Meanwhile, combine olive oil, lemon juice, garlic and herbs in a small bowl to make dressing. Add roast vegies and chickpeas to hot pasta with dressing and baby rocket; toss and season with cracked black pepper.
Step 4 Divide pasta among 4 bowls, top with ricotta and serve.
You’ll find spelt pasta in the supermarket pasta aisle and at select groceries. Alternatively, swap spelt pasta for a wholemeal or gluten-free variety.
About this recipe
First published: April 2015