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Tania Pilcher | Fit Foodie Nutter
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 2 people


Pasta ingredients:

  • Red lentil pasta, 2 portions
  • 1 tsp olive
  • Salt to taste

Aubergine & red pepper sauce ingredients:

  • 1 medium size aubergine, roughly diced
  • 1 red bell pepper, roughly diced
  • 1 red onion, roughly chopped
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 50g sun dried tomatoes (around 5-6 pieces)
  • 1 tbsp pine nuts
  • 3 sprigs of fresh basil
  • Salt & pepper to taste

For garnish:

  • 3-4 cherry tomatoes
  • 1/2 avocado
  • A sprinkle of pine nuts
  • A sprinkle of black sesame seeds


  • 1. Preheat the oven to 180C and line a baking sheet with parchment paper.
  • 2. Place the diced aubergine, red pepper and onion into a bowl. Drizzle with olive oil, sprinkle with smoked paprika, salt & pepper and mix well.
  • 3. Transfer the vegetables onto the baking sheet and roast in the oven for 20-25 minutes until slightly brown.
  • 4. Whilst the vegetables are roasting, cook pasta according to the packet instructions. When cooked, rinse under cold water, drain and set aside.
  • 5. Remove the vegetables from the oven and let them cool for a few minutes.
  • 6. Transfer the roasted vegetables into a food processor. Add sundried tomatoes, pine nuts, fresh basil and blend until the sauce resembles smooth consistency. If needed, add more salt & pepper to adjust to your taste.
  • 7. If you prefer this pasta dish cold, just transfer cooked pasta into a bowl, add the desired amount of sauce and mix well. If you decide to go for a hot option, reheat the pasta in a pan over medium heat with 1 tbsp of olive oil, add the sauce and cook for a few minutes until piping hot.
  • 8. Garnish with cherry tomatoes, avocado, more pine nuts, fresh basil and black sesame seeds.