Penne with Mushrooms & Aubergine

Cook Time 30 minutes

Servings 4


1 packet San Remo Penne
3 tbsp olive oil
1 tbsp butter
1 small onion, sliced finely
1 garlic clove
2 sprigs of thyme
250g mushrooms, chopped finely
1 eggplant, diced
1 cup double cream
½ cup grated pecorino
Pinch of nutmeg
Salt & pepper


In a pan on low heat, add oil and butter. Next add the garlic and onion. Cook until garlic is brown. Remove the garlic and add the mushrooms, eggplant and leaves of thyme.

Cook 5 to 6 mins until lightly golden, stirring continually.

Add the cream and season with salt & pepper to taste. Cover and cook on low for 10 mins.

Strain pasta once al dente and pour into pan. Cook for a further minute. Add the nutmeg and stir.

Serve with generous amount of pecorino over the top.


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