One Pan Aubergine & Butter Bean Ragu Pasta 

This is a simple, no-fuss, nutritious and tasty one pan ragu recipe, that's great for an easy midweek meal.

The aubergine is chopped in small chunks and pan fried with fennel seeds and miso paste for umami flavour. The beans add nutrition and creaminess to the dish. Leftovers are delicious eaten the next day (hot or cold) and the recipe is also freezer friendly making it perfect for the meal prep lovers!

Substitutes:

  • No red onion? Use shallot instead. 
  • No fennel seeds? Try with thyme or oregano instead. 
  • No butter beans? Use cannellini beans instead. 
  • No dried mushrooms? You can do without, but we recommend using them as they pair well with the aubergine and miso, and add a nice meaty flavour to the dish.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Aubergine

1 Red onion (chopped )

2 Garlic cloves (sliced )

3 tbsp Olive oil

½ tsp Fennel seeds

½ tsp Smoked paprika

1 tbsp Miso paste

1 Can butter beans (drained )

1 vegetable stock cube

10 g dried mushrooms

130 g Short pasta (any)

10 g Parsley (finely chopped )

Recipe:

  1. In a large bowl, add the stock cube and dried mushrooms. Pour 700 ml boiling water over the top and set aside for 5 minutes. Then use a fork or kitchen tong to remove the mushrooms out of the liquid, finely chop the mushrooms and return them to the bowl. This is your stock. 
  2. Cut the aubergine into 1 cm thick cubes. Place a large non-stick frying pan over medium heat and add 3 tbsp olive oil. Add the aubergine, onion, garlic, fennel seeds, paprika and a pinch of both salt and pepper. Pan fry for 5-6 minutes, until fragrant. 
  3. Add the butter beans and miso paste to the pan. Give everything a good stir, then pour over the stock and pasta. Again, give everything a good mix, then cover the pan and cook for 15-20 minutes, stirring occasionally, or until the pasta is cooked to your liking.
  4. Serve with chopped parsley. Enjoy! 
aubergine and butter bean ragu on a white plate

How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. 

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