- 0:10 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
Slice through spaghetti, pumpkin and eggplant for wedges of tasty pasta pie.
Ingredients
- 350g pumpkin, peeled, cut into 2cm pieces
- 180g (about 3) Lebanese eggplants, coarsely chopped
- Olive oil spray
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500ml btl roasted garlic & onion tomato pasta sauce
- 50g (1/3 cup) drained sun-dried tomato strips
- 300g spaghetti
- 2 eggs, lightly whisked
- 100g (1 cup) coarsely grated mozzarella
- 100g goats cheese, crumbled
Method
- Step 1Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 20-25 minutes or until tender. Line a round 20cm (base measurement) springform pan with non-stick baking paper.
- Step 2Meanwhile, heat oil in a saucepan over medium-high heat. Cook the onion for 3 minutes or until soft. Add pasta sauce and tomato. Cook for 10-15 minutes or until sauce thickens. Cook the pasta in a saucepan of salted boiling water following packet directions. Drain. Return to the pan.
- Step 3Stir pumpkin, eggplant, sauce, egg and mozzarella into the pasta. Transfer to the prepared pan. Top with goats cheese. Bake for 25 minutes. Set aside for 10 minutes. Cut into wedges.
- High fibre
- Vegetarian
Nutrition
2688 kj
Energy
22g
Fat Total
9g
Saturated Fat
11g
Fibre
29g
Protein
137mg
Cholesterol
755.85mg
Sodium
20g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0
