Aubergine Linguine and Spinach

Mei Willoughby

aubergine linguine spinach red pepper spread


 (Serves 2)


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


  • 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.

Mei's homemade Red Pepper Spread

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