I love slow cooking as much as the next person, but sometimes I just don’t have the time or energy for it. I want something quick, simple and comforting without the guilt of fast food – this ticks all the boxes.
Admittedly, the double cream and cheese that go into this aren’t particularly healthy, but I like to think that all the veg and wholewheat spaghetti makes up for it. Either way – it’s perfect fast comfort food, and still healthier than any take-away!
Ingredients (serves 2):
– 1 small aubergine (about 250g), cut into small chunks
– 1 onion, roughly chopped
– 2 cloves garlic, finely chopped
– 1 yellow pepper, cut into thin strips
– 2 tbsp red pesto
– 400g tin chopped tomatoes
– 175ml double cream
– handful fresh basil, torn
– 75g vegetarian parmesan, grated
– 150g wholewheat spaghetti
1. Start by putting a saucepan of water onto boil for the spaghetti. Meanwhile, heat 3tbsp olive oil in a second large saucepan or wok, and cook the aubergine on a medium heat for about 5 minutes, until starting to colour.
2. Add the onion and garlic to the aubergine and cook for a further 5 minutes before adding the pepper (this is usually a good time to put the spaghetti on to cook, too). Cook for another 5 minutes, then add the pesto and chopped tomatoes. Bring to the boil, then turn down to a simmer.
3. When the spaghetti is almost ready (about 2 minutes before the end of cooking time) add the cream, most of the basil and 50g of the vegetarian parmesan to the sauce and stir through.
4. Drain the spaghetti and stir into the pasta. Season to taste, then divide into two to serve. Finish by sprinkling over the remaining basil and parmesan.