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Extra Cheesy Chorizo and Roasted Aubergine Spaghetti
Extra Cheesy Chorizo and Roasted Aubergine Spaghetti

Extra Cheesy Chorizo and Roasted Aubergine Spaghetti

with Sun-Dried Tomato Sauce and Mozzarella

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A customer favourite, this Extra Cheesy Chorizo and Roasted Aubergine Spaghetti is a tried-and-tested recipe that always wins with a crowd.

Allergens:
Gluten
•Milk
•Egg

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove**

1

Aubergine

(May contain traces of: Sellerie)

90

Diced Chorizo

1

Chilli Flakes

180

Spaghetti

(Contains: Gluten)

1

Finely Chopped Tomatoes with Basil

25

Sun-Dried Tomato Paste

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Mozzarella

(Contains: Milk)

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)829 kcal
Energy (kJ)3468 kJ
Fat31 g
of which saturates13.9 g
Carbohydrate95.9 g
of which sugars22.2 g
Protein40.9 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Baking Tray
•Large Frying Pan
•Colander

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Peel and grate the garlic (or use a garlic press).

Trim the aubergine, then cut into roughly 2cm pieces.

Roast the Aubergine
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 soft and golden, 20-25 mins. Turn halfway through.

Fry the Chorizo
3

While the aubergine roasts, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and chilli flakes (add less if you'd prefer things milder). Cook, stirring, for 1 min.

Spaghetti Time
4

When your pan of water is boiling, add the spaghetti 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.

 

Simmer your Sauce
5

Stir the chopped tomatoes, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo pan. Season with pepper.

Simmer the sauce on medium heat until thickened, 8-10 mins. Once thickened, stir the roasted aubergine and mozzarella pieces through the sauce.

 

Serve
6

When the sauce is ready, add the cooked spaghetti to the pan. Stir and toss well to combine.

Serve your chorizo and aubergine spaghetti in bowls.

Sprinkle over the cheese to finish.

Enjoy!

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Explore Similar Recipes

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