January 21, 2020
Serves: 4 Cooks In: 45 minutes


  1. Heat a small amount of extra virgin olive oil in a large heavy pan.
  2. Place the aubergine and courgette into the pan and cook through, this usually takes about 10-15 minutes.
  3. Add in the garlic and cook for 1 minute.
  4. Add the coconut milk and bouillon and mix well.
  5. Add in the spaghetti and slowly push it down so it doesn’t break in half.
  6. Add the baby tomatoes, cannellini beans and spring greens once the spaghetti is covered in the liquid. Stir frequently until the spaghetti is cooked this takes 8-10 minutes depending on the type you use.


  • 1 tbsp olive oil
  • 160g aubergine, 1cm cubes
  • 1 courgette, sliced into circles
  • 2 cloves garlic
  • 2 x tins coconut milk
  • 2 tbsp bouillon powder
  • 80g spaghetti per person (I use buckwheat)
  • 1 x tin cannellini beans
  • 400g baby tomatoes
  • One handful of spring greens per person