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Aubergine Tagliatelle

Aubergine Tagliatelle

with Chilli and Sun-Dried Tomatoes

veggie
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Sun-dried tomatoes really do bring a taste of sunshine to any dish you add them to. Their flavour is intense so a little goes a long way. Here they combine with grilled aubergine and whole wheat tagliatelle for a plateful of rustic, summery charm. Enjoy!

Tags:SpicyVeggie
Allergens:GlutenMilk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Echalion Shallot

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

20 grams

Sun-Dried Tomatoes

1 unit(s)

Aubergine

½ tsp

Chilli Flakes

180 grams

Wholewheat Tagliatelle

(ContainsGluten)

1 tin(s)

Chopped Tomatoes

40 grams

Hard Cheese (Italian Style)

(ContainsMilk)
Nutritional information
Nutritional information
Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate73 g
of which sugars16.0 g
Protein22 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Cutting board
Grater
Knife
Saucepan
Baking Tray
Frying Pan
Strainer
Bowl
InstructionsPDF
Instructions
1

Preheat your grill to high and put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the shallot. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Halve the aubergine lengthways and slice into half moons.

2

Put the aubergine on a baking try and drizzle over a little oil. Season with salt and spread out evenly. Pop under your grill and cook until soft, golden brown and crispy round the edges, 12-15 mins. Turn halfway through cooking.

3

Put a splash of olive oil in a frying pan on medium heat. Add the shallot, garlic, sundried tomatoes and a pinch of chilli flakes. TIP: Some like it hot, but if that's not you, just go easy on the chilli! Cook until the shallot is soft, about 4 mins.

4

Add the tagliatelle to your pan of boiling water and cook until ‘al dente’, about 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Taste it as you go to get it just right. When done, drain in a colander.

5

Add the diced tomatoes to the garlic and shallot mixture. Season with salt and black pepper. Let the mixture simmer on medium-low heat for around 5 mins, until you have a nice thick sauce. Then stir in the grilled aubergine.

6

Combine the pasta and sauce and toss together. Taste for seasoning and add a bit more salt or black pepper if needed. Serve in bowls, sprinkled with parsley and the hard Italian cheese. Buon appetito!