Method

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.