Penne with French onion & Aubergine Ragu
PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
|Amount per Serving*|
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.2.
Remove lid and cook for 10 minutes or until caramelised.3.
Meanwhile, bring a large pot of lightly salted water to a boil, cook the ZENB Pasta according to the packet’s instructions.4.
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 minutes5.
Remove the thyme.6.
Add the cooked pasta to the sauce, double cream and 1/3 of the parmesan. Stir through7.
Serve up. Top with parmesan, stilton and chopped nuts. Serve with a fresh rocket salad.
Don’t be afraid to get the onion really crispy and charred, this adds so much flavour.