Pasta with Slow-Cooked Aubergines, Artichokes and Anchovies (easily vegan recipe)

FOOD TO GLOW
19Ingredients
60Minutes
430Calories

Ingredients

US|METRIC
  • 1 aubergine (medium-sized, /eggplant, but size isn’t crucial here, sliced into rounds about 1 cm thick)
  • 3 tablespoons olive oil (divided use, you may wish/need to use more)
  • 1 salt (1/s tsp, for de-gorging the aubergine)
  • 3 garlic cloves (peeled, divided use)
  • 20 grams parsley
  • 10 grams mint leaves
  • 10 grams thyme sprigs
  • 20 grams basil leaves
  • 3 anchovy fillets (rinsed if in salt)
  • 4 artichoke hearts (prepared, lightly squeezed of liquid or oil and cut into sixths)
  • 1 tablespoon lemon juice (freshly squeezed, OR 2 tbsp of white wine)
  • 175 grams fusilli (Barilla brand wholewheat “Integrali”, or other shapes)
  • 2 tablespoons toasted pine nuts
  • pasta
  • capers
  • raisins
  • Sicilian olives
  • Italian cheese
  • chilli flakes
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    NutritionView More

    430Calories
    Sodium16% DV380mg
    Fat23% DV15g
    Protein24% DV12g
    Carbs22% DV66g
    Fiber44% DV11g
    Calories430Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium380mg16%
    Potassium740mg21%
    Protein12g24%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber11g44%
    Sugars10g20%
    Vitamin A20%
    Vitamin C35%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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