This dish is both bursting with flavour but also kind to your body which is, in my book a win win. This Aubergine, Courgette and Ricotta Pasta is exactly that kind of meal – light, nutritious, and with a creamy finish that feels like a little bit of indulgence. As a home cook, I love recipes that come together with a handful of wholesome ingredients and leave you feeling energised rather than overstuffed. This one ticks all the boxes – it’s diabetic-friendly, delicious, and incredibly easy to prepare.
Let’s start with the star players: aubergine and courgette. These two Mediterranean favourites bring a gentle earthiness and a bit of sweetness once roasted. The aubergine, when chopped into bite-sized chunks, soaks up flavours beautifully. It softens in the oven, developing a creamy texture that contrasts nicely with the tender bite of baby courgettes. If you can get your hands on the small, delicate courgettes – even better – as they roast up quickly and bring a mild, slightly nutty flavour.
A splash of balsamic vinegar added before roasting brings everything to life. That touch of acidity lifts the vegetables, and along with a slice of garlic and a bit of optional chilli, adds real depth without the need for added sugar or salt. The garlic goes golden and fragrant in the heat of the oven, while the chilli offers a hint of heat that you can tailor to your taste. The entire tray roasts away while you get on with the rest of your preparation – no constant stirring or watching over a saucepan, which is a blessing on a busy day.
Pasta often gets a bad reputation in diabetic-friendly cooking, but there’s absolutely room for it when paired with the right ingredients and enjoyed in moderation. This recipe uses 150g of dried pasta i.e. Fusilli – enough for a satisfying meal without going overboard. The trick is balance. The vegetables bulk out the dish, so even a smaller portion of pasta feels like a full plate. Wholegrain pasta can be used for added fibre, which helps manage blood sugar levels and keeps you fuller for longer.
Once the pasta is cooked and drained, everything comes together in a wonderfully rustic fashion. The roasted veg – tender and caramelised – are tossed through with the pasta, creating a medley of textures and flavours. A dollop of ricotta cheese adds just the right amount of creaminess without being heavy. It melts gently over the warm pasta, coating everything with a velvety finish. Ricotta is a lovely cheese to use here, not only because of its mild, milky flavour, but also because it’s lower in fat than many other cheeses and naturally light.
A scattering of toasted pine nuts adds a final flourish – a bit of crunch, a buttery richness, and a nutty aroma that pairs beautifully with the vegetables and cheese. And don’t forget the fresh basil. Just a handful of torn leaves sprinkled over the top transforms the dish with their peppery, floral fragrance. It’s little touches like these that make a simple meal feel special.
What I adore most about Aubergine, Courgette and Ricotta Pasta is how flexible it is. You can prepare the roasted veg ahead of time and simply reheat them when ready to assemble. It also reheats well, so leftovers make a lovely lunch the next day. And for anyone watching their sugar intake or trying to eat more vegetables, it’s a fabulous way to enjoy pasta without any guilt.
In my kitchen, meals like this are the real heroes – they’re quick to prepare, packed with flavour, and they nourish both body and soul. Aubergine, Courgette and Ricotta Pasta is one of those dishes that reminds you healthy eating doesn’t have to be complicated or bland. It just takes a few good ingredients and a bit of love.
Aubergine, Courgette and Ricotta Pasta
Ingredients
- 250 g aubergine chopped
- 400 g courgettes halved lengthways
- 1 clove garlic sliced
- 1 medium red chilli finely chopped
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 150 g pasta dried
- 1 tbsp pine nuts toasted
- 2 tbsp ricotta cheese
- 1/3 bunch fresh basil torn
Instructions
- Preheat the oven to 200°C/gas 6.
- Place the aubergine, courgettes, garlic and chilli (if using) into an ovenproof dish, drizzle over the oil and vinegar and cook for 30–40 minutes until the vegetables are tender and beginning to char.250 g aubergine, 400 g courgettes, 1 clove garlic, 1 medium red chilli, 1 tsp olive oil, 1 tbsp balsamic vinegar
- Meanwhile, cook the pasta according to the pack instructions. Drain.150 g pasta
- Toss through the pasta with the pine nuts and ricotta cheese.1 tbsp pine nuts, 2 tbsp ricotta cheese
- Sprinkle over the basil and serve immediately.1/3 bunch fresh basil
Nutrition
18 comments
Healthy, quick, and full of flavour – just how I like my meals.
Perfect for a light, healthy dinner.
Brilliant diabetic-friendly option. I served mine with wholewheat pasta and a side salad, and it made a filling yet balanced meal.
I loved how simple yet tasty this pasta was! The roasted aubergine and courgettes had so much flavour, and the ricotta made it creamy without feeling heavy.
Satisfying, packed with veggies, and didn’t spike my sugar levels. Plus, it looked as good as it tasted with the fresh basil on top.
The flavours are lovely, especially the toasted pine nuts.
This is exactly the kind of easy, wholesome food I like to cook after work. No faff, just good ingredients and proper flavour. Will definitely be making again.
Nice and straightforward recipe, great for a weeknight meal. I think next time I’ll experiment with adding roasted cherry tomatoes for even more sweetness.
As someone managing type 2 diabetes, this meal was ideal.
It was nice, but I wish I’d roasted the vegetables a little longer for more caramelisation.
Good, simple pasta dish.
Perfect
Great recipe, very light and creamy. I’d suggest adding a little more chilli if you like spice, but the base recipe is lovely as it is.
Such a fresh and summery pasta.
Really enjoyed this dish, especially the hint of balsamic. I did add the optional chilli and it gave it a lovely little kick.
I love how the aubergine soaks up all the juices. Even my husband, who’s not keen on courgette, enjoyed it.
Easy to make and surprisingly filling for a vegetarian dish. I toasted the pine nuts extra to get them golden and crunchy – that really made the dish for me.
The ricotta melts beautifully, and I loved how the balsamic brings everything together.