B-Well Smokey Aubergine & Harissa Butter Rigatoni
In celebration of women’s day, we are making Chef Thando’s favourite meal. A hearty smokey aubergine and harissa butter rigatoni all brought together using B-well’s canola-based cooking spray
Time: 35 minutes
Recipe by: Thando Manyoni
B-well Canola Cooking spray
2 slices of sourdough bread
Handful parsley, roughly chopped
1 lemon, juice and zest
2 garlic cloves, minced
1 tbsp tomato puree
2 tbsp harissa paste
½ vegetable stock
½ cup cream
2 cups cooked Rigatoni
Preheat the oven to 180C
Light your as hob to a medium flame. Put the aubergine directly on the flam and char for a few minutes until completely charred and soft. Set aside to cool.
Spray the B-well Canola Cooking Spray on a baking sheet, place the sougrdough bread on the sheet, spray more cooking spray and bake until crisp and lightly golden.
Place the parsley, bread, lemon and bread and blend into bright green breadcrumbs.
Peel the skin of the aubergine and mash the flesh until smooth.
Heat a glug of olive oil in a large pan, add the garlic and saute for a minute. Add tomato paste, harissa and butter, mashed aubergine and vegetable stock and combine. Add the cream and allow to simmer for 2-3 minutes. Add the pasta and grate in half the parmesan, stir to combine.
Spoon the pasta into two bowls and grate over the remaining parmesan. Sprinkle over some flaked salt and black pepper and enjoy.
- This dish can be enjoyed as a vegan dish by simply substituting the butter for olive oil, using nutritional yeast instead of parmesan and removing the cream
- If you don’t have a gas hob, you can char and soften the aubergine on high heat in the oven.