Solo: Mediterranean Pasta

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Solo: Mediterranean Pasta

Basil pesto coated fusilli pasta with roast aubergine, red onion & courgettes, topped with meatballs.

Ingredients to serve 1

  • ½ x aubergine – cut into cubes (1cm)
  • 1 x courgette – trim ends & cut into cubes (1cm)
  • ¼ x red onion – cut into wedges (1cm)
  • 75g x fusilli pasta
  • 150g x steak mince
  • 1 tsp x mixed herbs
  • ½ clove x garlic – peel, grate finely & chop
  • 1½ tbsp x basil pesto
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the aubergine, courgettes and red onion wedges on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper then mix and arrange in a single layer. Roast for 20-25 minutes until slightly golden and cooked.

Step 3

Fusilli pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 4

Meatballs: Mix together the steak mince, mixed herbs and garlic, season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.

Step 5

Serve by mixing the roast veggies and basil pesto through the pasta and top with the meatballs.