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Clean recipe · gousto.wiki

Aubergine Ragù Tortiglioni With Cheezy Garlic Bread

This hearty aubergine ragù is the ultimate comfort food. You'll stir pulled aubergine through a rich tomato sauce, and pair with plant-based cheezy garlic bread to serve. Delish!

Original recipe: gousto.wiki

Yield:
2 servings
Total:
40 min
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Aubergine Ragù Tortiglioni With Cheezy Garlic Bread

Ingredients

  1. 2 Aubergine
  2. 15ml Balsamic Vinegar
  3. 2 x 5g Basil
  4. Ciabatta
  5. 200g Finely Chopped Tomatoes
  6. 3 Garlic Clove
  7. 2 x 1tsp Ground Smoked Paprika
  8. 15ml Henderson's Relish
  9. 40g Mature Cheddar Style Block
  10. Red Onion
  11. 8ml Soy Sauce
  12. 150g Tortiglioni
  13. 5.5g Vegetable Stock Mix

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettleSlice your aubergine[s] in half lengthways, keeping the green stalk[s] onScore the flesh in a criss-cross pattern, then add the aubergine half[ves] to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt, then put the tray[s] in the oven for 20-25 min or until the flesh has softened
  2. Peel and finely chop (or grate) your garlicChop your basil finelyGrate your cheddar flavour block[s] finelyAdd half of the chopped basil, half the grated cheeze (save the rest for garnish!) and half of the chopped garlic (save the rest for garnish!) to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your cheezy garlic mixture
  3. Add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heatCook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight biteOnce done, drain the cooked pasta, reserving a cup of starchy pasta water and return to the pot with a drizzle of olive oil
  4. Peel and finely dice your red onion[s]Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heatOnce hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften and caramelise
  5. Once the aubergine is tender, scoop the softened aubergine flesh out of the skins with a spoon, pulling it apart as you go – this is your pulled aubergineTip: Carefully hold the stalks (they will be hot!) to scrape the flesh out easily, then discard the skins and reserve the tray[s]!Once the onion has started to soften, add the pulled aubergine, remaining chopped garlic, ground smoked paprika and soy sauce to the pan and cook for 2 min until fragrant
  6. Once fragrant, add your chopped tomatoes, balsamic vinegar, Henderson's Relish and a pinch of sugar and stir for 30 secsAdd your vegetable stock mix with a splash of starchy pasta water and cook for 4-5 min until the sauce has the consistency of bolognese – this is your aubergine ragùTip: Add another splash of starchy pasta water if your sauce is looking a little thick!
  7. While the ragù is cooking, slice your ciabatta[s] into 3 slices per person and add the slices to the reserved baking tray[s]Top each ciabatta slice with a spoonful of the cheezy garlic mixture and put the tray[s] in the oven for 4-5 min or until all the cheeze has melted – this is your cheezy garlic breadStir the pasta through the aubergine ragù – this is your aubergine ragù pasta
  8. Serve the aubergine ragù pasta in bowls with the cheezy garlic bread to the sideSprinkle over the reserved chopped basil and top with the reserved grated cheezeEnjoy!