Vegetarian Moussaka Style Pasta


Hello friends! Yesterday I fused two gorgeous cuisines together, Greek & Italian! And what a result!! Tasty, Mediterranean and very comforting…my kind of food. Also healthy with the soya mince, and fresh aubergine. Which I have to say is my vegetable of choice at the minute. I keep craving them and I’m sure you’ll all be getting more aubergine recipes soon.

I think the best thing about food blogging/writing is you get to eat the food at the end of it all. Developing, prepping, cooking is enormous fun but to eat the dish is like the cherry on the cake…ummmm reminds me…I have to bake a cake soon for all of you! It’s been a while…

Hope you’re all having a lovely weekend, see you all very soon. Much love, D x


1 large aubergine diced
2 medium onions diced
300g vegetarian soya mince
2 cloves garlic crushed
1 tin chopped tomato
300g tomato passata
1 tsp dried oregano
1 tbsp olive oil
400g penne pasta cooked
Feta cheese optional
Salt & pepper to taste


1. Heat the oil in a large saucepan, sauté the onion and aubergine together, cover and cook for 5 minutes

2. Add the tin of tomatoes, passata, vegetarian mince, oregano, garlic and seasoning, stir, cover and cook for a further 15 minutes, stirring occasionally

3. Serve on some penne pasta with a generous crumbling of feta cheese