Aubergine & goat's cheese pasta
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
Fajita-style pasta
Serves 4-6
Easy
Prep:
Cook:
Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Skip to ingredients
- 2 tbsp olive oil
- 2 large skinless chicken breastscut into strips
- 1 onionthinly sliced
- 1 red pepperdeseeded and sliced
- 1 yellow pepperdeseeded and sliced
- 1 garlic clovecrushed
- 1⁄4 tsp chilli powder
- 1 heaped tsp sweet smoked paprika
- 1⁄2 tsp dried oregano
- 1 tsp ground coriander
- 1⁄2 tsp ground cumin
- 3 tbsp tomato purée
- 80ml double cream
- 350g penneor rigatoni pasta
- 1⁄2 small bunch of flat-leaf parsleyfinely chopped
- grated parmesanor cheddar, to serve
Nutrition: Per serving (6)
- kcal410low
- fat13g
- saturates5g
- carbs47g
- sugars6g
- fibre6ghigh
- protein24g
- salt1g
Method
step 1
Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
step 2
Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
step 3
Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
