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Halloumi, Veggie Sausage and Aubergine Pasta Bake

This pasta bake is the best choice for a weekend supper shared with family and friends. It's full of love, protein and aromatic flavours that will satisfy those Mediterranean tastebuds of yours - why not give it a try?

Prep:

10

minutes

Cook:

60

minutes

TOtal:

70

minutes

Ingredients

  • 1 red onion, sliced
  • 800g tinned tomatoes, roughly chopped
  • 400g Dalla Costa Harmony Life Fusilli Pasta with Red Lentils
  • 2 medium aubergines, cut into chunks
  • 5 garlic cloves (if you can find smoked garlic then this will be even better!)
  • 8 vegetarian sausages (Linda McCartney is always best)
  • 1 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 50ml red wine
  • 500g passata
  • 1 tbsp basil pesto
  • 200g halloumi, chopped into chunks
  • 1 tbsp mascavado sugar
  • 100g crème fraiche
  • 75g grated cheese (I love to use Parmesan and Smoked Cheddar)
  • Fresh Basil Leaves
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / Fan Setting 180°C / 395°F / Gas Mark 6.
  2. In a baking tray, mix together the chunks of aubergines, the garlic cloves, 1 tbsp of dried oregano and the olive oil until everything is combined. Place the baking tray in the oven and roast for 20 minutes.
  3. In a large saucepan, sauté the sliced onion in some olive oil for 5-10 minutes, or until the onion has softened slightly. Add in the chopped tinned tomatoes, passata, pesto, red wine, dried basil, the remaining dried oregano and muscovado sugar and season to taste. Simmer over a medium heat for 10-15 minutes until the sauce has thickened.
  4. Add the chunks of veggie sausages to the baking tray with the aubergines and garlic cloves and cook for a further 15 minutes, until the aubergines have charred slightly and the garlic cloves have softened.
  5. In another saucepan, cook the pasta according to its instructions and drain when ready.
  6. Combine the pasta, tomato sauce, veggie sausages and roasted aubergines and garlic together in a large baking dish and mix in the chunks of halloumi. Spoon over the crème fraiche and sprinkle over the grated cheese. Bake in the oven for 30-45 minutes until the topping is golden brown. Serve with some fresh basil leaves and an extra seasoning of salt and pepper.