Penne with French onion & Aubergine Ragu


PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Nutritional Facts



Amount per Serving*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Salt mg
Carbohydrates g
Fibre g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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



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.

Tasty Tips

Don’t be afraid to get the onion really crispy and charred, this adds so much flavour.