Let’s cook – Jamie Oliver’s Happiness Pasta, Sweet Tomato, Aubergine & Ricotta

Posted in Recipes.

Kids love pasta, and parents love Jamie Oliver – so this recipe just has to be a winner! But this isn’t just your everyday spag bol – this is pasta super food style. Healthy, delicious and above all, incredibly easy, this is a perfect mid-week dish that every member of the family will love.

Jamie’s new Everyday Super Food recipe book is all about making nutritious meals easy. All the hard work has been done by Jamie and his team, and each recipe details the amount of sugar, fat and calories it contains. We’ve hand-picked this delicious recipe from the book, because we’re convinced Babyologists will love it.


Serves four. Time: 1 hour.

As well as being very low in saturated fat compared to most other cheeses, ricotta is also high in calcium, a nutrient vital in keeping our teeth and bones nice and strong.


2 aubergines (eggplants to us Aussies)
1–2 fresh red chillies
40g pine nuts
2 cloves of garlic
1 bunch of fresh basil (30g)
olive oil
2 x 400g tins of plum tomatoes
300g dried wholewheat fusilli
200g ricotta cheese
10g Parmesan cheese


Sit a double-layer bamboo steamer over a large pan of boiling salted water. Halve the aubergines lengthways and add to the baskets skin side up, with the whole chillies. Cover and steam for 25 minutes, or until soft and tender, then remove. Transfer the chillies to a small bowl and cover with clingfilm.

Lightly toast the pine nuts in a large casserole pan on a medium heat, then lightly crush in a pestle and mortar. Peel and finely slice the garlic and finely chop the basil stalks, then add to the pan with 1 tablespoon of oil and return to the heat to cook until golden. Tip the tomatoes into the pan through your hands, crushing and scrunching them up as you go. Fill each tin with water, swirl it around, and add to the pan with a good pinch of sea salt and black pepper. Bring to the boil, then simmer gently for 30 minutes, or until reduced by half, roughly chopping and adding the aubergines for the last 10 minutes.

Meanwhile, cook the pasta in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Peel and deseed the chillies, then finely chop and stir into the sauce. Tear in most of the basil leaves and season to perfection. Toss the pasta and ricotta through the sauce, loosening with a little reserved water if needed. Serve with the pine nuts and remaining basil leaves scattered over, with a grating of Parmesan.

(CALORIES: 472kcal; FAT: 18.9g; SAT FAT: 5.3g; PROTEIN: 20.5g; CARBS: 60.2g; SUGAR: 12g; FIBRE: 10g)


If your children are very young, you might prefer to omit the chili or add it after serving the youngesters for adults and older kids who like a little kick with their food.

Do you have a recipe that’s a hit every time? We want to know about it! You can send us your favourite recipes, and while we can’t reply to each submission, we’ll certainly let you know if your recipe is chosen to be shared with the Babyology community. We can’t wait to hear from you and look forward to seeing your culinary creations!

(Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver)

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