Pasta, pasta, pasta.

Smoky Aubergine Penne

INGREDIENTS

• 1 punnet (250g) vine tomatoes
• 2 red onions, chopped
• Glug olive oil
• Salt and milled pepper
• 5–6 baby aubergines (brinjals)
• 1 Tbsp (15ml) capers, drained and roughly chopped
• 2 jars (340g each) pasta sauce (or tomato-based pasta sauce of choice)
• 1 packet (500g) penne rigate
   
• For serving:
• ½ tub (125g) ricotta cheese, crumbled (feta cheese works well too)
• Handful fresh basil

METHOD

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Toss tomatoes and onions with olive oil. Season.
3. Spread onto prepared baking tray and roast for 15–20 minutes, or until onions are softened and tomatoes are blistered.
4. Char aubergines over an open flame (or under the oven grill) for 10–12 minutes, or until completely blackened.
5. Place in a bowl, cover with clingfilm and set aside to sweat for 10–15 minutes.
6. Peel off charred skin and tear flesh into chunks.
7. Heat oil in a large frying pan over medium heat.
8. Add aubergine chunks, roasted veggies (keeping a few vine tomatoes aside for serving), capers and pasta sauce.
9. Simmer for 15–20 minutes. Season.
10. Cook pasta according to packet instructions.
11. Toss warm pasta through sauce and serve immediately scattered with cheese and basil.

Falafel-style Open Wraps

INGREDIENTS

• 1 tub (120g) beetroot hummus
• 4 low carb tortilla wraps, toasted
• 2 tubs (250g each) corn & chickpea bites
• Handful baby spinach
• 2 radishes, sliced
   
• For serving:
• Fresh herb salad

METHOD

1. Smear a dollop of hummus on each wrap.
2. Heat corn & chickpea bites in the microwave for 2 minutes.
3. Add 3–4 corn & chickpea bites, spinach and radish slices per wrap.
4. Serve as open wraps topped with fresh herb salad.

Linguine with Avocado, Lime and Tomato

INGREDIENTS

• 400g wholewheat linguine (or any other wholewheat pasta)
• Glug olive or canola oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 chilli, deseeded and chopped (optional)
• 2 punnets (350g each) tomato medley
• Pinch brown sugar
• 2 Tbsp (30ml) balsamic vinegar
• Salt and milled pepper
• ½ packet (100g) baby spinach
• Juice (60ml) and grated peel of 2 limes
• 2 avocados, cubed
• Handful fresh coriander, chopped

METHOD

1. Cook pasta according to packet instructions.
2. Heat oil in a pan over medium heat and fry onion for 3–5 minutes, or until soft.
3. Add garlic, chilli (if using), tomatoes, sugar and vinegar and fry for another 3–5 minutes. Season.
4. Toss through spinach, lime juice and peel, and cooked pasta.
5. Serve warm, topped with avocado and coriander, or as a cold pasta salad.

Cheat’s Nutella Ice Cream

INGREDIENTS

• 1 tub (2L) good-quality vanilla ice cream
• 1 jar (350g) Nutella, softened
• 2 cups (500ml) mini pink and white marshmallows
• 1 packet (250g) shortbread biscuits, crushed
• Sugar wafer cones, for serving

METHOD

1. Soften ice cream slightly.
2. Stir through Nutella, marshmallows and biscuits, then freeze.
3. Serve in cones.