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Fusilli pasta with pesto and griddled Mediterranean vegetables

Fusilli pasta with pesto and griddled Mediterranean vegetables

Richard Bewley
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine Central European
Servings 4


  • 1 large aubergine
  • 1 large courgette
  • 6-8 small Portobello mushrooms
  • olive oil
  • freshly milled salt and black pepper
  • 500 g Fusilli Pasta

Basil Pesto

  • 60 g pine nuts
  • large clove garlic crushed or grated
  • 45 g parmesan cheese chopped or coarsely grated
  • 3 tbsp extra virgin olive oil
  • 100 g bag fresh basil leaves removed from stalks
  • pinch sea salt flakes


  • First, prepare the vegetables. Discard top and base of aubergine, then carefully slice into 4mm thick vertical slices.Using a silicone brush, lightly brush one side with olive oil, and season with a little salt and pepper.
  • Bring a non-stick griddle pan to medium-high heat, and place the aubergines oiled side down on the griddle. Lightly brush the top side of the aubergine slices, and season gently. Meanwhile, remove the head and tail form the courgette, slice into diagonal slices (about 3mm think), and lighly oil one side.
  • After 3-4 minutes, turn over the aubergines for a furher 3-4 minutes, or until the white flesh is soft and darker. When cooked through, transfer to a sheet of kitchen foil and wrap well.
  • Next, cook the courgettes in the same way as the aubergines. Whilst the courgette is being griddled, slice the portobello mushroom into 3mm thick slices.
  • Transfer the courgette slices to the foil, then griddle the mushrooms (however no need to add any additional oil).
  • Meanwhile, bring a large pan af water to the boil, add a pich of salt and a drizzle of olive oil, and cook until al dente.

Basil Pesto

  • Add the pine nuts, grated garlic, and finely chopped parmesan cheese to the mini chopper bowl and blitz.
  • Then, add the olive oil and pich of sea salt flakes, and blitz for a few seconds.
  • Finally, add all but a few basil leaves (reserving a few for the garnish) and blitz for 30 seconds or so until you have a pesto paste. Please note: you might have to encourage some of the leaves using a spatula so that they get processed by the blade.

putting it all together

  • Once cooked, strain the fusilli pasta in a colander. Open up the tin foil, and carefully transfer the aubergine and courgette onto a cutting board and slice into 15-20mm wide slides.
  • Transfer the pesto into the drained pasta pain, and carefully add the fusilli, lightly mixing to ensure that that the grooves of the fusilli are getting filled with pesto.
  • Add the vegetables, pour in the juice from the foil, and mix thoroughly.
  • Serve into pasta bowls and garnish with a few pine nuts, shavings of parmesan, basil leaves, and a drizzle of olive oil.
  • Enjoy!
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