The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mediterranean Penne Pasta with Roast Aubergine, Walnuts & Parsley
Celebrate the art of living simply with this delicious Mediterranean pasta dish. Make a tangy sauce with olives and sundried tomato paste. Stir through golden roasted aubergines and peppers. Throw in brown rice penne to soak it all up. The taste of the Mediterranean. The comfort of home.
4 of 5 a day
Low sat fat
Mediterranean
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400g passata (tomatoes, salt, citric acid)
- 40g walnuts (Nuts)
- 200g baby tomatoes
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 3 garlic clove
- 1 courgette
- 2 pepper
- 1 aubergine
Nutritional Information
Calories: 504
Protein: 11g
Carbs: 64g
Fat: 22g
Mediterranean Penne Pasta with Roast Aubergine, Walnuts & Parsley
Celebrate the art of living simply with this delicious Mediterranean pasta dish. Make a tangy sauce with olives and sundried tomato paste. Stir through golden roasted aubergines and peppers. Throw in brown rice penne to soak it all up. The taste of the Mediterranean. The comfort of home.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large saucepan, a measuring jug & a sieve
Oven time
- Dice the peppers, aubergine and courgette into 2cm chunks
- Transfer the veg to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 16-18 mins, until soft and golden
Prep & toast
- Finely chop or crush the garlic. Halve the tomatoes (quarter any larger ones). Thinly slice the olives. Finely chop the parsley
- Heat the large frying pan on medium heat. Once hot, add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Simmer simmer
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the garlic and tomatoes and cook for 3 mins, then stir in the sundried tomato paste and cook for a further 2 mins
- Add the olives, passata, stock powder and 200ml water. Bring to the boil and simmer for 7-8 mins, until slightly thickened. Season with salt and pepper
Bring everything together
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
- When ready, stir the roast veg, cooked pasta, half the parsley and half the walnuts into the sauce and mix to combine. Add a splash of water to loosen, if needed. Season with salt and pepper to taste
Plate up
- Serve the Mediterranean pasta into bowls. Scatter over the remaining walnuts and parsley
- Finish 1 tsp olive oil drizzled on top
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.