Butternut noodles with aubergine sauce

by Safeyah Dawray

Ingredients

  • 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


⁠Method

  • 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.
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