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.
1/3 daily fibre
5 of 5 a day
Low sat fat
Mediterranean
Serving size
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 courgette (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 20g walnuts (use half) (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 garlic clove
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 pepper (use half)
- 110g baby tomatoes (use half)
- 1 aubergine (use half)
Nutritional Information
Calories: 581
Protein: 14g
Carbs: 69g
Fat: 28g
Ingredients
- 120g 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.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 20g walnuts (Nuts)
- 1 handful of fresh flat-leaf parsley
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 2 garlic clove
- 1 courgette
- 1 pepper
- 1 aubergine
Nutritional Information
Calories: 587
Protein: 13g
Carbs: 68g
Fat: 29g
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 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 pepper, aubergine and courgette into 2cm chunks
- Transfer all 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. Halve the tomatoes. 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 2 tsp olive oil on medium heat. Once hot, add the garlic and tomatoes 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, stock powder and 150ml hot water (75ml for 1 person). Simmer for 8-9 mins, until slightly thickened
Cook the penne & finish the sauce
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the penne and cook 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
- Share the the pasta between bowls. Scatter over the remaining walnuts and parsley
- Finish with a drizzle of 1/2 tsp olive oil
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.