Recipe by Amira Georgy
This simple vegetarian pasta dish with fresh gremolata is a winning family dinner: it takes just 30 minutes to prepare and cook, and it’s really good for you. Low in saturated fat and packed with healthy benefits, like loads of vegetable and fibre, it’s also lower GI, which means it’ll keep you fuller for longer. We say make double and save the leftovers for lunch the next day – it’ll help you get through the 3pm slump without reaching for something naughty!
SERVES 4 PREPARATION 15 mins COOKING 15 mins
DOUBLE IT / EAT IT TOMORROW / LOW IN SATURATED FAT / FULL OF VEGIES / LOWER GI / HIGH IN FIBRE
- measuring spoons
- chef’s knife
- chopping board
- garlic crusher
- can opener
- fine grater
- large saucepan
- measuring cups
- large deep frying pan
- wooden spoon
- small bowl
- 375g spaghetti
- 1 tbsp olive oil
- 1 brown onion, sliced
- 1 garlic clove, crushed
- 1 eggplant, cut into 2cm cubes
- 150g button mushrooms, thickly sliced
- 2 x 410g cans tomatoes with basil and garlic
- 1 garlic clove, finely chopped
- 1 cup chopped flat-leaf parsley
- grated rind of 1 lemon
- Cook spaghetti in a large saucepan of salted boiling water according to packet directions. Drain, reserving ⅓ cup cooking liquid.
- Meanwhile, heat oil in a large deep frying pan on medium. Cook onion, stirring, for 3-4 mins, until softened. Add garlic and cook for 30 seconds, until fragrant. Add eggplant and mushroom and cook for 5-6 mins, until softened.
- Add canned tomato and reserved cooking liquid. Bring to a simmer and cook for 5 mins, until reduced slightly.
- To make gremolata, combine ingredients in a small bowl.
- Add spaghetti to tomato sauce and toss to combine. Spoon into bowls and top with gremolata. Serve.
You can add 1 small finely chopped green chilli to the gremolata, if you like a little heat.
To please the meat-lovers, add ½ shredded barbecued chicken to the finished sauce.
Nutrition info (per serving):
1988 kilojoules, 7g total fat (1g sat fat), 81g carbohydrate (12g sugar), 10g fibre, 16g protein, 729mg sodium, 4½ serves of vegetables. Read more about our Nutrition Information.