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Wholewheat Spaghetti with Grilled Aubergines

with roasted tomatoes and asparagus
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
164 kcal
Protein
: 
6.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Nuts
  • Walnuts
  • May contain traces of allergens
  • Celery
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Wholewheat Spaghetti

200 grams

Cherry Plum Tomatoes

1 bunch(es)

Chives

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 carton(s)

Tomato Passata

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

200 grams

Asparagus

¼ pinch

Chilli Flakes

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)687 kJ
Energy (kcal)164 kcal
Fat7.3 g
of which saturates0.7 g
Carbohydrate17.6 g
of which sugars11.7 g
Dietary Fibre7.8 g
Protein6.9 g
Salt1.4 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your grill to high. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. 

Halve the tomatoes. 

Remove and discard the bottom 2cm of stalk from the asparagus. Chop widthways into 3 pieces. 

Roughly chop the chives (or use scissors!). 

Boil your kettle with water to use for the pasta.

2

Pop the aubergine and tomatoes onto a baking tray. 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. 

Pop the tray on the top shelf  of the oven and grill until soft and starting to char, 15-20 mins. Turn halfway through. 

When done, remove from the grill and drizzle over the balsamic vinegar.

3

Meanwhile, pour the boiled water into a large saucepan and return to the boil.

Add the wholewheat spaghetti and cook for 9 mins. Add the asparagus for the last 3 mins.

When done, drain in a colander.

4

When the pasta is cooked, return the (now empty) pan to medium heat and add the tomato passata and water (see ingredients for amount).

Add a pinch of chilli flakes, salt and sugar to taste.

Heat for 2 mins, until piping hot.

5

Carefully stir the cooked aubergine, tomatoes, pasta, asparagus and half the chives into the sauce.

Add a pinch of chilli flakes to taste - careful, they're hot!

6

Serve the grilled aubergine pasta in bowls scattered with the walnuts and remaining chives.

Enjoy!

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