Mushroom and Aubergine Pesto Rigatoni

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 Spinach

25g Mushrooms, finely chopped

1 tbsp avocado oil

2 tbsp Pesto

SERVES 1

( 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.

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