pasta is an ultimate comfort food and
I’ve given it the superfood treatment
teaming up with a sauce celebrating
silky aubergines sweet and tangy tomato
spiked with garlic basil and chili it’s
a comfort food dish with no guilt at all
really healthy and it’s all about loving
these so I’m just gonna take the end off
the aubergine like that just get rid of
that little stalk I’m gonna zip the obe
jeans in half and crisscross the flesh
here just to let the steam in and about
20-25 minutes of good steaming is all we
need to make these lovely aubergines
incredibly creamy and silky and elegant
and gorgeous we’re also gonna steam two
chilies but prick them first to stop an
exploding next lightly toast 40 grams of
pine nuts this is a vegetarian dish but
we still want to get a hit of protein so
we’re getting it from the ricotta the
parmesan and the pine nuts just kind of
badly pound them up so you get some
chunks you get some whole ones but also
you get some kind of mush as well and
it’s like a little sprinkle at the end
with a little parmesan some basil leaves
it’s gonna look and taste incredible
finest like two cloves of garlic and
remove about 30 grams worth of basil
leaves from the stalk there is flavor
and fiber so this is going to go into
the base of my sauce and there’s a kind
of sweetness in the stalks that you get
that you don’t get in the leaves we’re
gonna put a tablespoon of oil in a pan
let’s put in our garlic and our basil
stalks then I’m gonna go very quickly in
with two tins of lovely Tamar’s
pour the tomatoes in refill the tins
with water and add to the pan lovely so
bring it to the boil
get the heat nice and high and then
break up those tomatoes with the spoon
and then we’ll turn it down to a little
gentler medium heat let that bubble away
for ten minutes trying to cook your
pasta and I’m gonna use the water that’s
been steaming the aubergines I’m using
whole wheat to ramp up the fiber let’s
check out steam bitch look at that you
can kind of feel already that they’re
getting too absolutely silky smooth
just pull the chilies out they’re gonna
be nice and tender and sweet just take
the end off use the tip of the knife and
just run it down the length of the chin
you’ll see how tender it is you can open
it out like a book you can see where the
skin and the flesh just separate and we
can just use the tip of the knife to get
rid of all the seeds so that’s the
really hot pile of chili what I do want
is the fruit so if you see how
brilliantly this skin comes off when you
steam it absolutely beautiful next
finely slice the chili and add to the
pan stir that beautiful chili in and
what we can do to speed up the texture
cuz she’s a potato masher
to just squash the tomatoes like that
now let’s have a little feel of the
aubergine you want it just to fall apart
so can you just tear it yeah that’s
exactly what we want gorgeous and all
I’m gonna do now is simmer this let it
all cook into each other almost
casserole and that is gonna be beautiful
lead to reduce down for about seven to
ten minutes so it’s looking good let’s
drain the pasta it’s had its time
this is ricotta it’s a very very light
cheese it’s a wonderful carrier of
flavors you can see it’s bright and
delicate and gorgeous we’ll go in with
the pasta in with the basil I love the
way the ricotta just kind of curds and
breaks up so gently does it
this is for people so it’s generous so
look if you’re happy to give it a toss
that’s even better although you do sort
of cover yourself with it but that’s
alright and just go over to a nice big
platter pour that lovely sauce over it’s
so generous so sweet it’s so beautiful
scatter with more bright punchy basil
then the toasted pine nut crumbs and
then a light brush of parmesan
from a high all over the place and that
my friends is one of my favorite pastas
it’s really really good so that really
is a superfood classic pasta dish
gorgeous it’s got all of the food groups
dairy protein carbohydrates and your veg
and look at it right let’s get in there
i cellar go mmm the aubergine is silky
smooth a sweet tomato sauce and that hit
a chili is really really good we know
what it’s 470 calories it’s really
really good little side salad and you
are laughing
you
I’ve given it the superfood treatment
teaming up with a sauce celebrating
silky aubergines sweet and tangy tomato
spiked with garlic basil and chili it’s
a comfort food dish with no guilt at all
really healthy and it’s all about loving
these so I’m just gonna take the end off
the aubergine like that just get rid of
that little stalk I’m gonna zip the obe
jeans in half and crisscross the flesh
here just to let the steam in and about
20-25 minutes of good steaming is all we
need to make these lovely aubergines
incredibly creamy and silky and elegant
and gorgeous we’re also gonna steam two
chilies but prick them first to stop an
exploding next lightly toast 40 grams of
pine nuts this is a vegetarian dish but
we still want to get a hit of protein so
we’re getting it from the ricotta the
parmesan and the pine nuts just kind of
badly pound them up so you get some
chunks you get some whole ones but also
you get some kind of mush as well and
it’s like a little sprinkle at the end
with a little parmesan some basil leaves
it’s gonna look and taste incredible
finest like two cloves of garlic and
remove about 30 grams worth of basil
leaves from the stalk there is flavor
and fiber so this is going to go into
the base of my sauce and there’s a kind
of sweetness in the stalks that you get
that you don’t get in the leaves we’re
gonna put a tablespoon of oil in a pan
let’s put in our garlic and our basil
stalks then I’m gonna go very quickly in
with two tins of lovely Tamar’s
pour the tomatoes in refill the tins
with water and add to the pan lovely so
bring it to the boil
get the heat nice and high and then
break up those tomatoes with the spoon
and then we’ll turn it down to a little
gentler medium heat let that bubble away
for ten minutes trying to cook your
pasta and I’m gonna use the water that’s
been steaming the aubergines I’m using
whole wheat to ramp up the fiber let’s
check out steam bitch look at that you
can kind of feel already that they’re
getting too absolutely silky smooth
just pull the chilies out they’re gonna
be nice and tender and sweet just take
the end off use the tip of the knife and
just run it down the length of the chin
you’ll see how tender it is you can open
it out like a book you can see where the
skin and the flesh just separate and we
can just use the tip of the knife to get
rid of all the seeds so that’s the
really hot pile of chili what I do want
is the fruit so if you see how
brilliantly this skin comes off when you
steam it absolutely beautiful next
finely slice the chili and add to the
pan stir that beautiful chili in and
what we can do to speed up the texture
cuz she’s a potato masher
to just squash the tomatoes like that
now let’s have a little feel of the
aubergine you want it just to fall apart
so can you just tear it yeah that’s
exactly what we want gorgeous and all
I’m gonna do now is simmer this let it
all cook into each other almost
casserole and that is gonna be beautiful
lead to reduce down for about seven to
ten minutes so it’s looking good let’s
drain the pasta it’s had its time
this is ricotta it’s a very very light
cheese it’s a wonderful carrier of
flavors you can see it’s bright and
delicate and gorgeous we’ll go in with
the pasta in with the basil I love the
way the ricotta just kind of curds and
breaks up so gently does it
this is for people so it’s generous so
look if you’re happy to give it a toss
that’s even better although you do sort
of cover yourself with it but that’s
alright and just go over to a nice big
platter pour that lovely sauce over it’s
so generous so sweet it’s so beautiful
scatter with more bright punchy basil
then the toasted pine nut crumbs and
then a light brush of parmesan
from a high all over the place and that
my friends is one of my favorite pastas
it’s really really good so that really
is a superfood classic pasta dish
gorgeous it’s got all of the food groups
dairy protein carbohydrates and your veg
and look at it right let’s get in there
i cellar go mmm the aubergine is silky
smooth a sweet tomato sauce and that hit
a chili is really really good we know
what it’s 470 calories it’s really
really good little side salad and you
are laughing
you
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