A recipe for a healthy Aubergine and Walnut Pesto Pasta Salad by nutritionist Jennifer Medhurst

Aubergine and Walnut Pesto Pasta Salad

December 22, 2020
Serves: 2 Cooks In: 30 mins
  1. Pop your oven on at 180C (356F).
  2. Place your aubergine in a roasting dish with some olive oil, salt and pepper and then cook in the oven for about 15-20 minutes, then turn the slices over and cook for another 15-20 minutes until slightly charred on both sides.
  3. While the aubergine is cooking place your pasta in to cook for the allotted time, then set to one side to cool.
  4. To make your dressing pop all of the dressing ingredients together in a blender cup and blitz until smooth.
  5. To assemble the salad, toss the cooked pasta in the dressing (use additional vinegar and olive oil if you need to loosen). Chop the aubergine into chunks then stir through the pasta. Top with the ricotta or vegan cheese and herbs. You may also like to stir though some rocket. Enjoy!


  • 200g (2 cups) pasta of your choice, I used fusilli bucati
  • 1 medium Aubergine, sliced into 1.5 cm (0.5 inch) disc shapes
  • 60g ricotta or vegan cheese, crumbled
  • 2 tbsp flat-leaf parsley or basil, chopped
  • Salt and pepper


  • 3/4 cup (75g) walnuts
  • 1 small garlic clove, peeled
  • 2 sprigs of thyme, stalks removed
  • 2 tsp sherry vinegar or red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp (about 3) sun-dried tomatoes (oil or dry-packed will both work)
  • ½ tsp chilli flakes
  • Pinch of salt and pepper