Choose this healthy pasta supper after a workout. Although it’s low in fat and calories, it’s packed with flavour, and also provides calcium and fibre
Prep:8 mins
Serves 2
1 tbsp cold-pressed rapeseed oil1 large onion, finely chopped (160g) 2 large garlic cloves, finely grated1 tsp chilli flakes1 tsp smoked paprika400g can chopped tomatoes1 tsp vegetable bouillon powder1 aubergine, chopped150g wholemeal penne or fusillilarge handful of basil, plus extra to serve25g parmesan or vegetarian Italian-style hard cheese, finely grated
STEP 1Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.STEP 2Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.
