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Cibo di Italia
Whole wheat penne with roasted eggplant and yoghurt beside a Cibo di Italia Whole Wheat Penne pack

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Whole Wheat Penne with Eggplant & Yoghurt

12 min prep · 28 min cook · serves 4
Bowl of whole wheat penne with roasted eggplant, tomato sauce, yoghurt and mintIngredients for whole wheat penne with eggplant and yoghurt with Cibo di Italia Whole Wheat Penne packServing bowl of eggplant whole wheat penne with Cibo di Italia Whole Wheat Penne pack

Roasted eggplant, tomato and a cool yoghurt spooned through at the end make this whole wheat penne feel generous without turning heavy. It is a good bowl for warm evenings.

Ingredients

4 servings
  • 400 g Cibo di Italia Whole Wheat Penne
  • 2 pieces eggplants — cut into 2cm cubes
  • 4 tbsp olive oil
  • 1 piece tin chopped tomatoes — 400g
  • 3 pieces garlic cloves — finely chopped
  • 1 tsp ground coriander
  • 120 g Greek yoghurt
  • 1 tbsp lemon juice
  • 1 piece small handful mint — leaves torn
  • to taste salt and black pepper

Method

  1. Step 1. Heat the oven to 220C fan. Toss the eggplant with 3 tbsp olive oil, salt and pepper, then roast for 22 minutes until browned.

    22 min

  2. Step 2. Cook the whole wheat penne in salted boiling water for 10 minutes, reserving pasta water before draining.

    10 min

  3. Step 3. Warm the remaining olive oil in a wide pan. Add garlic and coriander for 30 seconds.

    1 min

  4. Step 4. Add the chopped tomatoes and simmer for 8 minutes until thickened.

    8 min

  5. Step 5. Fold the roasted eggplant into the tomato sauce, then add the drained penne.

    1 min

  6. Step 6. Toss with a splash of pasta water until the sauce coats the penne.

    1 min

  7. Step 7. Stir the yoghurt with lemon juice and a pinch of salt. Spoon over the bowls and finish with mint.

Goes well with

Mocktail

Mint and lime sparkling water.

On the side

Warm flatbread brushed with olive oil.

After

Watermelon wedges with a little lime.

Questions cooks ask

Can I roast the eggplant ahead?

Yes. Roast the eggplant up to two days ahead and fold it into the tomato sauce while the penne cooks.

Can I make this without yoghurt?

Yes. Leave the yoghurt off or replace it with a spoon of tahini loosened with lemon juice and water.

Why pair whole wheat penne with eggplant?

Whole wheat penne has a nutty bite that works well with roasted eggplant and a rich tomato base.

Nutrition

Nutrition per serving

Scaled to your servings

Number of servings
4servings
  • 560kcal
    Calories
    28%
  • 81.8g
    Carbohydrate
    31%
  • 18.2g
    Protein
    36%
  • 19.1g
    Fat
    27%
Values per serving × 4. % bar shows share of an average adult's Reference Intake (2000 kcal). Recipe figures are computed from the ingredient list against USDA FoodData Central per-100g values, divided by the number of servings. Exact values vary with ingredient brand and portion size.

The pasta we used

Cibo di Italia Whole Wheat Whole Wheat Penne
Whole Wheat

Cibo di Italia Whole Wheat Penne

500g · Cooks in 10–12 minutes · Serves ~5

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