Dreamy tomato pesto and vegetable pasta

1 min read

by Heather Dalgleish

With the cold winter air nipping at our heels, is there a better time to delve into a deliciously rich tomato pasta stuffed with aubergine and mushrooms? Quick, easy and kind to those oh-so-tight student purse strings, whip out your frying pan and get ready for some good old-fashioned, hearty goodness.

Serves two. (Perfect for those student leftovers!)


  • 1 aubergine
  • 2 cloves of garlic, roughly chopped
  • A handful of mushrooms
  • 1 tin of chopped tomatoes
  • 1 tablespoon of tomato puree
  • 2 teaspoons of red tomato pesto
  • 1 vegetable stock cube
  • 200g of pasta
  • Seasoning
  • 3 tablespoons of olive oil
credit: Heather Dalgleish


  • Putting the hob on medium heat, add the garlic and olive oil in a pan and toss around for a few minutes until the garlic has softened.
  • Pop in the aubergine and mushrooms, simmer until they’ve browned.
  • Mix the stock cube with five tablespoons of boiled water until fully dissolved, then pour over the aubergine and mushrooms.
  • Add the chopped tomatoes, pesto and puree, making sure to stir generously.
  • Leave the mixture to simmer for 15-20 minutes, remembering to stir every now and again.
  • Whilst the mixture is simmering, cook the pasta. (Remember to salt!)
  • Drain the pasta and add to the sauce, stirring until fully coated in the sauce, adding seasoning to taste.

And enjoy! Serve with a crisp, refreshing white wine.



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