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Aubergine, Butterbean, Pesto and Gnocchi Bake with Sacla

February 12, 2016 By All That I'm Eating 15 Comments

Pasta bake has got to be one of the best comfort dishes going. Plenty of carbs smothered in tomato, cheese or cream sauce with all sorts of lovely other bits in there; bacon or mushrooms being my favourite. For me a pasta bake is normally a weekend dish as it takes a bit of time to make, however, this recipe using gnocchi takes only 45 minutes from start to table and is mighty tasty and super simple too. Not only that, if you serve it with salad you’ve got five different vegetables (fruit if we’re being picky about the tomatoes and aubergine) all in one meal.  Say hello to my Aubergine, Butterbean, Pesto and Gnocchi Bake.

I normally have a jar of pesto in my cupboards or fridge which I stir through pasta for a quick meal or spread in a toastie and this recipe is all about doing something different with your pesto. I used Sacla pestos in this dish, did you know that it’s 25 years since they introduced pesto to the UK? That’s many, many, many jars of pesto!

Aubergine Butterbean and Gnocchi BakeYou will need (for four):

  • 1 small aubergine, diced
  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 1 can chopped tomatoes
  • 1 can butter beans, drained
  • ½ jar Sacla Roasted Aubergine Pesto
  • Salt and pepper
  • Oil for cooking
  • 500g gnocchi
  • 1 ball mozzarella (I used low fat and it worked a treat), torn or sliced
  • 3 tsp Sacla Wild Garlic Pesto
  • Salad to serve

Preheat your oven to 170C. Mix the chopped aubergine with a drizzle of oil and a little salt then tip onto a baking tray and pop in the oven. Roast the aubergine for 20-25 minutes or until golden brown and soft.

While the aubergine cooks get a large saucepan onto a medium heat and add a little oil. Stir in the onion and fry for 10 minutes or until softened. Add the garlic and cook for a few more minutes before pouring in the tomatoes and butter beans. Refill the tomato can halfway with water and pour this into the pan too. Leave to simmer for 15 minutes.

Cook the gnocchi in boiling water for one minute then drain and put to one side.

Remove the aubergine from the oven and increase the oven temperature to 200C. Add the roasted aubergine to the tomato sauce with the aubergine pesto and some salt and pepper.

Stir the gnocchi into the tomato sauce and place in an ovenproof dish. Dot the top of the gnocchi with the wild garlic pesto and then cover the top with the mozzarella.

Place the dish in the oven and bake for 10-15 minutes or until the dish is bubbling and the cheese has melted and is turning golden brown.

Aubergine Butterbean and Gnocchi BakeI love how the green oil from the wild garlic pesto mixes with the cheese on top and makes a lovely herby, faintly garlicky top to the whole bake. It makes it smell so good while it’s baking too! The aubergine pesto in the sauce gives it a slight creaminess (because of the cashews in the pesto) and a hint of chargrilled flavour to tie everything together. There’s texture from the beans, softness from the gnocchi, acidity from the tomatoes all topped off with stringy cheese. What more could you want? You could really play around with the pestos too; I think red pepper pesto would be great in the sauce and classic basil pesto on top will be well worth a try. I think this will be making a regular appearance on my kitchen table.

This is a sponsored post and I was reimbursed for my time and ingredients. All opinions and words are my own. Thank you for supporting the brands that support me.

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Filed Under: Aubergine, Beans, Cheese, Dairy & Eggs, Dinner, February, Gnocchi, Onion, Pasta, Recipes By Month, Seasons, Store Cupboard, Tomatoes, Vegetables, Vegetarian, Winter Tagged With: dinner, pasta, recipe

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Comments

  1. Nydia says

    February 12, 2016 at 17:28

    I think that baked pasta is always welcome and becomes the best way to cook it. Looks wonderful.

    Reply
  2. kushi says

    February 13, 2016 at 04:58

    Amazing combo. Drooling.. Wish I could have this right now 🙂

    Reply
  3. angiesrecipes says

    February 14, 2016 at 14:17

    What a great combo of flavour! I really would love to try that roasted eggplant pesto!

    Reply
  4. Ritu Ahuja says

    February 14, 2016 at 16:46

    This looks wonderful and delicious. Awesome combination and beautiful flavors. 🙂

    Reply
  5. Beth says

    February 14, 2016 at 21:54

    Baked pasta is so good, and so easy. What a yummy variation!

    Reply
  6. Emma - Bake Then Eat says

    February 15, 2016 at 01:18

    Oh yes this is my perfect kind of comfort food! Cheesy and loaded with carbs 😀

    Reply
  7. Dawn Yucuis says

    February 15, 2016 at 03:31

    This baked pasta dish looks amazing. I love the ingredients that you have in the recipe, Yum!

    Reply
  8. Summer says

    February 15, 2016 at 16:39

    This must be really tasty and satisfying ♥ Nice recipe ♥

    summerdaisy.net

    Reply
  9. cheri says

    February 16, 2016 at 19:51

    Hi Caroline, this is my kind of pasta dish, love everything about it.

    Reply
  10. John/Kitchen Riffs says

    February 17, 2016 at 17:08

    It’s been cold and snowy here, so this sort of comfort food is just the thing we need! Loads of flavor in this, and fairly quick to put together and make. What’s not to like? Good stuff — thanks.

    Reply
  11. Louise says

    February 19, 2016 at 14:34

    Hi Caroline:)
    I don’t make pasta dishes as often as I should. Why oh why I’m not quite sure. Your dish looks so comforting and delicious with a hearty helping of nutrients. I wish I had a taste right now and it’s breakfast time in my neck of the woods!

    Thank you so much for sharing…Pinning:)

    Reply
  12. Ashley says

    February 19, 2016 at 19:39

    I so agree! Pasta bakes are perfect comfort food for me. This sounds delicious with the roasted eggplant!

    Reply
  13. Karen says

    February 21, 2016 at 15:27

    Yes please Caroline – I am a HUGE fan of pasta in all forms, spy bol, lasagne and of course pasta bake! This looks and sounds DIVINE and I love butter beans, so this would be very welcome on my table anytime! Karen

    Reply
  14. Kathy says

    February 21, 2016 at 15:33

    Baked pastas are comfort food all the way. This looks and sounds delicious!

    Reply
  15. Charlie The Kitchen Shed says

    March 15, 2016 at 15:11

    Yummy! This looks amazing, the wild garlic pesto sounds right up my street. 🙂

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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