“If they can make penicillin out of mouldy bread, they can make something out of you.” – Muhammad Ali
125g Rigatoni Pasta
1/2 Aubergine, finely diced
25g Mushrooms, finely chopped
1 tbsp avocado oil
2 tbsp Pesto
( 435 Calories, 23.5g Fat, 45g Carbs, 13.5g Protein)
1) Bring a large saucepan of boiling water to the boil, and add the rigatoni. Reduce heat to a simmer and cook for 12 minutes.
2) Meanwhile, fry the mushroom and Aubergine together in a tablespoon of avocado oil on a medium heat for about 5-6 minutes.
3) Once the pasta is done, drain in a colander, return to the saucepan and add 2 tablespoons of Pesto and mix altogether thoroughly.
4) Add the vegetables to the pasta along with the spinach and stir everything well together thoroughly again on a very low heat until the spinach wilts.
5) Now it’s ready to serve.