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  • Prep: 5 mins Cook: 15 mins
  • Easy
  • Serves 4


  • 300g penne
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 aubergine, cut into small chunks
  • 400g can chopped tomatoes
  • pinch sugar
  • handful basil leaves
  • 200g Bluebell Falls Original goat’s cheese, cubed


  1. Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
  2. Add the aubergine, cook for 3 minutess more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.

Recipe and image courtesy of Food magazine

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