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.
Serving size
Ingredients
Ingredients
-
120g brown rice fusilli pasta (use half) (Soya)
- 20g baby spinach (use half)
- 10g pine nuts (use half)
-
30g yellow pea crumb (use half)
-
1 tbsp nutritional yeast (use half)
-
30g Pitted Kalamata Olives (use a quarter)
- 1 courgette (use half)
-
2 tbsp sundried tomato paste (use half)
- 2 garlic clove
-
200g passata (use half)
- 1 pepper (use half)
- 1 aubergine (use half)
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 81Kcal | 510Kcal |
| 338kJ | 2132kJ | |
| Fat | 2.7g | 17g |
| of which saturates | 0.3g | 2.0g |
| Carbohydrates | 12g | 73g |
| of which sugars | 2.5g | 16g |
| Protein | 2.5g | 16g |
| Salt | 0.21g | 1.3g |
| Fibre | 2.0g | 13g |
Ingredients
Ingredients
-
30g yellow pea crumb
-
120g brown rice fusilli pasta (Soya)
- 20g baby spinach
- 10g pine nuts
-
1 tbsp nutritional yeast
- 1 aubergine
- 1 pepper
- 1 courgette
- 2 garlic clove
-
30g Pitted Kalamata Olives (use half)
-
2 tbsp sundried tomato paste
-
200g passata
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 505Kcal |
| 323kJ | 2114kJ | |
| Fat | 2.6g | 17g |
| of which saturates | 0.3g | 2.0g |
| Carbohydrates | 11g | 72g |
| of which sugars | 2.4g | 15g |
| Protein | 2.4g | 16g |
| Salt | 0.2g | 1.3g |
| Fibre | 1.9g | 13g |
Mediterranean Fusilli Pasta with Roast Aubergine & Pine Nut Pangretatto
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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a measuring jug & a sieve
Get the veg in the oven
- Dice the aubergine and courgette into 2cm chunks
- Transfer both onto the lined baking tray and toss with 2 tsp olive oil. Season with salt and pepper
- Roast for 20-25 mins / air fryer 15-17 mins, until soft and golden
Prep & toast
- Meanwhile, finely chop or crush the garlic. Thinly slice the olives. Thinly slice the pepper. Rinse the spinach
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and crumb and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Simmer simmer
- Reheat the frying pan with 2 tsp olive oil on medium heat. Once hot, add the garlic and pepper and cook for 3 mins. Season with salt and pepper
- Stir in the sundried tomato paste and cook for a further 2 mins
- Add the olives, passata, nutritional yeast and 150ml hot water (75ml for 1 person). Simmer for 8-9 mins, until slightly thickened. Stir through the spinach in the final minute of cooking time
Cook the penne & finish the sauce
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the pasta and cook for 10-11 mins, until cooked, then drain
- When ready, stir the roast veg and cooked pasta 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
- Share the the pasta between bowls. Scatter over the pine nut pangretatto
- Finish with a drizzle of 1/2 tsp olive oil
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