I’m growing tri colour courgettes this year and got 2 yellow and green as my first batch, I didn’t want to add too much flavour as I wanted to really taste the courgettes themselves. I did think the green and yellow might have a slight difference in taste but I didn’t notice any. The aubergine worked really well and the goats cheese added a real richness and creaminess. At first I wasn’t going to bother with a dressing but once assemble the pasta was a tad dry. I always have a lemon in the fridge so I knocked one up with that and some white balsamic vinegar. When I first bought my white balsamic I thought it was expensive but honestly mine has lasted months and months and it taste so much smoother.
Ingredients (serves 2)
- 3 medium courgettes, roughly chopped
- 2 medium aubergine, roughly chopped
- cracked sea salt and pepper
- drizzle olive oil
- 100g medium soft goats cheese, roughly torn
- 6 sundried tomatoes, roughly chopped
- small handful of basil and mint leaves, roughly chopped
- 160g whole wheat pasta, cooked to packet instructions
- 1 garlic clove, minced
- 2 tbsp olive oil
- juice of a lemon
- 1 tbsp white balsamic vinegar (or white wine)
- 1/4 preserved lemon (recipe), roughly chopped, optional
- Pre heat oven to 200 degrees (fan). Lay a baking sheet with some greaseproof paper. Add the chopped aubergine and courgettes. Drizzle over some olive oil and salt and pepper. Mix to coat. Bake in the oven for 20-30 minutes until soft and slightly browned. Leave to cool slightly.
- Make the dressing by adding the garlic, olive oil, lemon juice, vinegar and preserve lemon (if using) to a jar or bowl and shake or whisk to combine. Set aside.
- Assemble the salad by adding the cooked pasta, roasted veg, goats cheese, herbs and sun dried tomatoes to a bowl. Toss to combine.
- To serve. Share the pasta mixture between to serving dishes and drizzle over the dressing. Enjoy