Indulge in the flavourful combination of ZENB Penne with buttery caramelised onions, complemented perfectly by the rich notes of our Aubergine Ragu. We’ve elevated the dish with double cream, mustard & thyme that pairs seamlessly with our unique Ragu. Top it off with a generous helping of cheese, crunchy chopped mixed nuts & fresh rocket leaves for a delicious meal.

• 170g ZENB Penne
• 1 pack of ZENB Aubergine Ragu
• 2 tbsp butter
• 1 white onion - thinly sliced
• Pinch of salt and pepper
• 50ml white wine
• 1 tbsp worcestershire sauce
• 1/2 tsp Dijon mustard
• Sprig of Thyme
• 50ml Double cream
• 30g Parmesan - 1/3 to add to the Ragu - 2/3 for serving
• Stilton to taste
• Handful of chopped nuts
• Rocket for a simple side salad

INSTRUCTIONS

Melt butter in a pan over a medium heat. Add the onion and season with a pinch of salt. Cover for 5 minutes to help the caramelisation process.

Remove lid and cook for 10 minutes or until caramelised.

Meanwhile, bring a large pot of lightly salted water to a boil, cook the ZENB Pasta according to the packet’s instructions.

In the pan with the onion, add white wine to de-glaze, Aubergine Ragu, Worcestershire sauce, Dijon mustard, thyme, salt & pepper and heat through for 3 minutes 

Remove the thyme.

Add the cooked pasta to the sauce, double cream and 1/3 of the parmesan. Stir through

Serve up. Top with parmesan, stilton and chopped nuts. Serve with a fresh rocket salad.