Chia & oat breakfast scones with yogurt and berries
These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
Pasta arrabbiata with aubergine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp cold-pressed rapeseed oil
- 1 large onionfinely chopped (160g)
- 2 large garlic clovesfinely grated
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 400g can chopped tomatoes
- 1 tsp vegetable bouillon powder
- 1 auberginechopped
- 150g wholemeal penneor fusilli
- large handful of basilplus extra to serve
- 25g parmesanor vegetarian Italian-style hard cheese, finely grated
Nutrition: per serving
- kcal500low
- fat12glow
- saturates3g
- carbs73g
- sugars18g
- fibre12g
- protein19g
- salt0.35g
Method
step 1
Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
step 2
Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.
