HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWholewheat Spaghetti
Wholewheat Spaghetti

Wholewheat Spaghetti

with Grilled Aubergine, Asparagus and Chilli

Read more

Looking for a tasty midweek dinner option? Try cooking up our Aubergine Pasta with Tomato & Asparagus in just 20 minutes for a balanced and tasty dinnertime.

Tags:Under 550 calories
Allergens:Cereals containing Gluten

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 Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


150 grams

Wholewheat Spaghetti

(ContainsCereals containing Gluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pack(s)

Asparagus Bundles

1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Sundried Tomatoes

1 punnet(s)

Baby Plum Tomatoes

1 pinch

Chilli Flakes

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1799 kJ
Energy (kcal)430 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate77 g
of which sugars27.0 g
Protein18 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Trim the aubergine then halve lengthways. Chop each half into four long strips and chop widthways into roughly 1cm pieces. b) Halve the baby plum tomatoes. Remove and discard the bottom 2cm of stalk from the asparagus. Chop widthways into thirds. c) Roughly chop the parsley (stalks and all). Finely chop the sun-dried tomatoes. Put your kettle on to boil.


a) Pop the aubergine and plum tomatoes onto a lined baking tray. b) Add a drizzle of oil and a sprinkle of salt and pepper. Toss together to evenly coat in the seasoning then arrange in a single layer. c) Pop the tray on the top shelf of your oven and grill until soft and starting to colour, 15-20 mins. Turn halfway through cooking.


a) In the meantime, heat a drizzle of oil in a large frying pan on medium heat. b) Add the sun-dried tomatoes and chilli flakes (just a pinch, these flakes are HOT). Cook for 2-3 mins.


a) Pour the water from your kettle into a large saucepan and bring back to the boil. b) Add the spaghetti and a good pinch of salt. Cook for 7 mins then add the asparagus. c) Continue to cook the spaghetti and asparagus for a further 4 mins. d) Drain in a colander then return to the pan off the heat. Drizzle over a little oil to stop the spaghetti sticking together.


a) While the spaghetti cooks, add the chopped tomatoes to the frying pan along with a good grind of pepper. b) Let the mixture bubble away on medium heat until the sauce is nice and thick, stirring occasionally, 5-10 mins. c) Once the sauce has thickened, stir in the grilled aubergine and plum tomatoes and half the parsley. Season to taste with salt and pepper if necessary.


a) Tip the spaghetti into the sauce and gently stir together until everything is nicely combined. b) Serve in bowls, sprinkle over the remaining parsley and tuck in! ENJOY!