Aubergine, courgette, walnut & chicken pesto spaghetti
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Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
2 -3
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Calories
666 kcal
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Course
Main Course, Dinner, Others
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Cuisine
American
Aubergine, courgette, walnut & chicken pesto spaghetti
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A different way to serve spaghetti – enrobed in a creamy, smoky aubergine-and-walnut-based pesto sauce. This dish has echoes of Middle Eastern Baba Ghanoush and definitely has the delicious factor!
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Ingredients
- 1 eggplant eggplant, cut into smallish cubes, small
- 1 zucchini zucchini, also cut into smallish cubes, medium-sized
- 1/3 cup olive oil plus a little more for roasting
- 2.6 ounces walnuts
- 1/4 cup Parmesan Cheese grated
- herbs chopped (I used oregano & mint, fresh, about a handful
- 1/2-1 garlic small clove
- lemon juice a couple of squeezes
- black pepper to taste
- spaghetti fresh or dried (I used about 3.5 ounces/100 grams per person dried)
- roast chicken I used about 2.6 ounces/75 grams per person, but use as much or as little as you like - or have left!, leftover
- parsley to serve, fresh chopped parsley and extra parmesan cheese
- Parmesan Cheese to serve, fresh chopped parsley and extra parmesan cheese
Instructions
- Pre-heat the oven to 390F/200C.
- Put the aubergine and courgette together on a baking tray, drizzle with a little olive oil and roast for 30 minutes or until the aubergine is nice and soft.
- Put a pan of water on to boil for the spaghetti, then cook according to the packet instructions.
- While the spaghetti is cooking, put the roasted aubergines and courgettes, walnuts, parmesan, herbs, garlic, lemon juice & pepper in a food processor and blitz until it forms a paste. Then, with the motor running, add the olive oil a little at a time until the paste has the consistency of a thick pesto sauce.
- Drain the pasta, reserving a little of the cooking water, then return it to the pan
- Stir the chicken and pesto sauce through the spaghetti (you may not wish to add all of the sauce, although I did!). Add a little of the reserved cooking water to make the sauce a little silkier. Heat through a little to make sure the chicken is well heated.
- Serve immediately sprinkled with the chopped parsley and extra parmesan.
Notes
- You could happily leave the chicken out of this recipe (even though the chicken was the star of the show in my post!)
- Please do experiment with using this pesto as a dip ... and then write and tell me what you thought!
Nutrition Information
Show Details
Calories
666kcal
(33%)
Carbohydrates
19g
(6%)
Protein
12g
(24%)
Fat
63g
(97%)
Saturated Fat
9g
(45%)
Cholesterol
8mg
(3%)
Sodium
206mg
(9%)
Potassium
686mg
(15%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
150IU
(3%)
Vitamin C
5.5mg
(6%)
Calcium
205mg
(21%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 2-3
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 63g | 97% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 8mg | 3% |
| Sodium | 206mg | 9% |
| Potassium | 686mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 205mg | 21% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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