Charred Aubergine & Ricotta Pasta

This is a really nice comforting bowl of pasta which can be whipped up in around half an hour. Its creamy but still vibrant & light tasting with a good hit of warming garlic and a smokiness from the charred aubergines. Cooking the pasta in stock adds a lovely layer of additional flavour.

Serves 2

Prep time 15 minutes

Cook time 30 minutes

Ingredients:

Sauce

2 aubergines

Olive oil

1 leek

20 g butter

5/6 garlic cloves

100g crème fraîche

200g ricotta

30g vegetarian pecorino grated

1 lemon zest and juice

Pinch of chilli flakes

3 picked walnuts (optional)

Pasta

750ml hot vegetable Stock

Olive oil

150g gluten free pasta of your choice

Extras

Basil leaves

2 tbsp toasted pine nuts

Truffle shavings

Mixed baby salad leaves

Small handful of vegetarian pecorino shavings

Method:

1. Boil a full kettle to make the 750ml of stock, preheat the oven to 100C and heat a griddle pan on a high heat.

2. Slice the aubergines into 1cm slices and brush each with the oil. Sear in the griddle pan in batches and remove to a baking tray. Put in the oven to keep warm.

3. Slice the leek into half moons and sauté with the butter in a medium frying pan, once softened add the lemon juice and remove from the heat.

4. Combine the pecorino, ricotta, crème fraîche, garlic, chilli flakes and lemon zest on a bowl with a good pinch of salt and black pepper.

5. Cook the pasta according to the pack instructions in the vegetable stock with olive oil and salt. Place small bowl under a colander in the sink, this will catch the starchy water to thin the sauce.

6. Remove the aubergines from the oven and chop into bite size pieces. Chop the pickled walnuts into chunks. Add both to the cheese mixture along with the slightly cooled leeks.

7. Drain the pasta and put it back into the warm pan. Add the cheese mixture plus a tablespoon or two of the starchy water and mix well.

8. Serve immediately in shallow pasta bowls topped with all the extras and enjoy!