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Wholewheat Spaghetti

Wholewheat Spaghetti

with Grilled Aubergine, Asparagus and Chilli
4.0(287)
Recipe Development Team
Recipe Development TeamUpdated on May 04, 2026
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Calories
: 
430 kcal
Protein
: 
18g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
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.
serving amount

1

Aubergine

(May contain traces of: Celery)

125

Premium Tomato Mix

200

Asparagus

1

Flat Leaf Parsley

30

Sundried Tomatoes

¼

Chilli Flakes

150

Wholewheat Spaghetti

1

Finely Chopped Tomatoes with Onion and Garlic

Energy (kcal)430 kcal
Energy (kJ)1799 kJ
Fat3 g
of which saturates1 g
Carbohydrate77 g
of which sugars27 g
Protein18 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Plate

Cooking Instructions and Tips

PDF
Prep
1

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.

Grill the Veggies
2

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.

Start the Sauce
3

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.

Cook the Spaghetti
4

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.

Finish the Sauce
5

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.

Serve
6

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!

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