(Serves 2)

INGREDIENTS

• Pasta of your choice
• Olive oil / rapeseed oil
• Red pepper spread ( portion size: 1 tablespoon per person )
• Small courgette if prefer
• Small aubergine

METHOD

• Follow the cooking instruction and portion size of pasta of your choice.
• Once cooked, drain and run it under the cold tap and set aside for later.
• Oil the warm frying pan with olive oil and pan fry sliced aubergine. Set aside for later.
• Now add the pasta into same pan in low heat, add a little pasta water to avoid sticking. Stir in 2 tablespoon of Red Pepper Spread and mix evenly. 
• Add washed spinach and cooked aubergine. Finish with grated cheese. 
• Garnish with herbs, olives and chopped roasted walnuts or pine nuts if prefer.

Note* You can also turn this into a creamy dish by adding mozzarella and cheddar cheese with Red pepper spread and a bit of  cooked pasta water, before adding pasta and rest of ingredients.