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Chorizo & Roasted Aubergine Spaghetti

Chorizo & Roasted Aubergine Spaghetti

with Sun-Dried Tomato Sauce, Parsley and Cheese

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Some days you just want a little time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. To make the secret ingredient in this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. This process intensifies their sweetness so much so, that even a couple will add a burst of flavour to your dinner. Buon appetito!

Allergens:Cereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

1 unit(s)

Aubergine

60 grams

Chorizo

1 pinch

Chilli Flakes

180 grams

Spaghetti

(ContainsCereals containing gluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Sun-Dried Tomato Paste

10 grams

Chicken Stock Paste

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2668 kJ
Energy (kcal)638 kcal
Fat17.0 g
of which saturates6.0 g
Carbohydrate87 g
of which sugars19.0 g
Protein30 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Cutting board
Knife
Baking Tray
Large Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.

2

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat (no oil). Add the chorizo and fry until it starts to brown, 3-4 mins. Add the garlic and chilli flakes (add less if you don’t like heat). Cook, stirring, for 1 min.

4

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

5

Meanwhile, pour the chopped tomatoes, sun-dried tomato paste, chicken stock paste and water (see ingredients for amount) into the chorizo pan. Add a pinch of sugar (if you have any) and season with pepper. Let the sauce simmer on medium heat until thickened, 5-10 mins. Once thickened, stir in the aubergine.

6

Add the parsley and cooked spaghetti to the tomato and chorizo sauce. Stir and toss well to combine. Serve in bowls topped with the cheese. Enjoy!