Faster pasta!
Max out on flavour with these five dishes, all quick to prep and needing only a few hero ingredients and storecupboard essentials
Dream comfort food
RECIPES: AMANDA JAMES. PHOTOGRAPHS: HANNAH HUGHES. FOOD STYLING: JESS MEYER. STYLING: TONY HUTCHINSON
1 VEGGIE RECIPE
Aubergine cannelloni
parmigiana
Serves 4
Hands-on time 15 min Oven time 15-20 min You’ll also need Roughly 20cm x 30cm baking dish
FLAVOUR BOOST
Add a handful of freshly torn basil leaves to the sauce and save some smaller leaves to garnish. If you like more of a garlicky flavour, add a couple of chopped garlic cloves to the onion mixture.
• 3 tbsp olive oil
• 1 red onion, finely chopped
• 500g passata with garlic and basil
• 100g mascarpone
• 4 tbsp chilli pesto (or ’nduja pesto for non-vegetarians)
• 2 large aubergines, chopped into 2cm chunks
• 250g cannelloni tubes
• 125g mozzarella, torn into chunks
1 Heat the oven to 200°C fan/gas 7. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and fry for 2 minutes until starting to soften.
Pour in the passata and simmer over a low heat, stirring occasionally, for 10 minutes. Remove from the heat and stir in the mascarpone and pesto. 2 Meanwhile, heat 2 tbsp oil in another large pan over a medium-high heat.
Add the aubergines and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until charring and softening. Set aside to cool. 3 Fill the cannelloni with the aubergine and arrange in a baking dish (they should fit snugly in an even layer).