Miso aubergine linguine
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Miso aubergine linguine
Miso adds a delicious umami flavour to this pasta dish. Take care not to overheat the créme fraîche, as its lower fat content makes it prone to splitting
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
501Kcal
Fat
18gr
Saturates
8gr
Carbs
63gr
Sugars
9gr
Fibre
9gr
Protein
17gr
Salt
1.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 1 aubergine, cut into 2cm dice
- 5 spring onions, sliced on the diagonal
- 1 garlic clove, finely sliced
- 1½ tbsp miso paste (we used Yutaka)
- 150g linguine (or other long pasta)
- 100g lighter crème fraîche
- 20g Parmesan*, finely grated
- small handful finely chopped parsley
Step by step
- Heat the olive oil in a large non-stick frying pan, add the aubergine and a good pinch of salt and fry over a high heat until it softens and turns golden brown; 6-8 minutes. Reduce the heat to medium, add most of the spring onions and all of the garlic and fry for 2 minutes, stirring.
- Meanwhile, add the linguine to a pan of boiling water and cook following pack instructions. Reserve a ladleful of the pasta water then drain.
- Reduce the heat to low, add the miso and crème fraîche to the aubergine and warm through. Add the drained pasta, Parmesan and most of the parsley. Stir in just enough of the reserved pasta water to give the sauce a coating consistency.
- Divide the pasta between shallow bowls and top with the remaining spring onions, parsley and a crack of black pepper. *Use vegetarian cheese if required.
