I love this recipe, a rich spiced tomato sauce, cubes of aubergine, comforting pasta and pesto which lifts the dish and adds tons of flavour. It’s incredibly tasty and utterly more-ish.
I used lasagne sheets as I love having large strips of pasta gooey with the delicious sauce and chunky veg and pesto, but feel free to use any pasta of your preference.
I topped with dill which may sound unusual but I think the flavour really works.
Swaps/tips
- Don’t like aubergine – use peppers or courgette.
- You can use any pasta you fancy.
- Add plant based cheese if you wish
- Great with added pulses like butterbeans.
- Use the sauce for bolognese or beans
I hope you enjoy, love Niki xx



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This just popped up and I had the ingredients to hand for the pasta dish (not the pesto unfortunately) so made it and it was oh so rich and dreamy!
Hi Ellen
Happy you liked – even without the pesto!
Love
Niki xxx
I made this last night and it was absolutely delicious! Im gluten free so used quinoa- rice fusilli pasta. Decided to roast the eggplant/ aubergine with a little smoked paprika and added four large portabello mushrooms after the garlic. The spices were spot on and family loved it! Thanks Nicki. I’m going order your new cookbook- love your work. ❤️
Hi Tracey
So happy to hear!Thats amazing
Love
Niki xx