Butternut noodles with aubergine sauce
- Butternut spaghetti from @olivebranchdeli
- 1 can whole tomatoes
- 1 jar of Aubergine pesto from @fynbosfine_foods
- 2 cups spinach
- 1 Aubergine
- 1TSP garlic
- Olive Oil
- Salt & pepper
- Slice Aubergine and rub with Olive oil and season to taste. Roast in the oven at 180 degrees (approximately 30min)
- Add a tsp of Olive oil to a pan, add the garlic and roasted Aubergine. Simmer for 3-5min. Add tin of tomatoes and the spinach. Simmer till spinach is cooked. Stir in Aubergine pesto.
- Cook Butternut spaghetti as per instructions on packet. Drain, plate and top with Aubergine sauce.