Kids Friendly Aubergine Pasta Bake

1. Cook the fusilli to about ¾ of the time mentioned on the packaging instructions, then

drain and set aside.

2. Coat the aubergine cubes in 1 tbsp olive oil and sprinkle with a little salt, then transfer

to the preheated oven at 200C for 12-15 minutes until softened.

3. eat another tablespoon of olive oil in a non-stick pan and saute both onion and

garlic, then pour in the passata. Stir the herbs (basil, thyme, oregano) and add 2

tablespoon of Mr Organic Balsamic Vinegar. Bring to a simmer and cook for 5

minutes, the season to taste with salt and pepper and stir in the cooked fusilli and

aubergine cubes.

4. Transfer to an ovenproof dish and spoon 2-3 tablespoons of dairy-free cream cheese

in between the layers of pasta. Top with grated vegan cheese (optional).

5. Bake in the middle of the oven for 20-25 minutes at 190C or until golden on top. This

aubergine pasta bake tastes delicious served with fresh herbs on top.