Aubergine & Cannellini Bean Wholewheat Tortiglioni

Boil a kettle and heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden and once toasted, transfer to a bowl (reserve the pan!) and set aside until serving – these are your toasted pumpkin seeds

Tip: Watch them like a hawk to make sure they don't burn!

Trim the green stalk[s] off your aubergine[s] and discard, then chop into bite-sized pieces

Return the reserved dry pan to a high heat

Once hot, add the chopped aubergine with a pinch of salt and pepper and cook for 8-10 min or until beginning to soften

Meanwhile, add your wholewheat tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the wholewheat tortiglioni for 10-12 min or until cooked with a slight bite

Once done, drain the wholewheat tortiglioni, reserving a cup of the starchy pasta water

Reboil half a kettle

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Drain and rinse your cannellini beans

Chop your basil roughly, including the stalks

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella in half

Once the aubergine has softened, add a drizzle of olive oil to the pan with your roasted garlic paste, tomato paste, balsamic sun-dried tomato paste and drained cannellini beans and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes, vegetable stock and half the chopped basil (you'll use the rest later!) with a pinch of salt and sugar

Give everything a good mix up and cook for 3-4 min or until the sauce has thickened

Once thickened, add the drained wholewheat tortiglioni to the pan with the sauce and mix it all together – this is your aubergine and cannellini bean wholewheat tortiglioni