Simple, healthy and delicious – try Joe Wicks’s Spicy Aubergine Spaghetti
More about the book!

Try Joe Wicks’s Spicy Aubergine Spaghetti recipe – it’s quick and easy to make and perfect for batch cooking!

Wicks, aka The Body Coach, is a healthy cook and fitness sensation. His new book is Veggie Lean in 15:

Veggie Lean in 15

Get ready for Joe’s vegetarian take on Lean in 15: The Shift Plan, which is the bestselling diet book of all time. Inside are a hundred flavour-packed vegetarian recipes, many of which are also vegan, plus three exclusive Body Coach HIIT workouts and a bonus abs workout.

From Smoky Sweet Potato Chilli to ‘Creamy’ Butternut Pasta, Veggie Lean in 15 features a fantastic range of meat-free dishes, all prepared in fifteen minutes flat. The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way.

There are also plenty of make-ahead ideas to get you prepping like a boss in no time at all.

Joe has more than four million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle.

All of his books have been non-fiction number one bestsellers, and he has sold over 3 million copies in the UK.

Check out the recipe:

Spicy Aubergine Spaghetti

Ingredients
Serves 1

1 aubergine, diced
11/2 tsp olive oil
2 cloves garlic, peeled and crushed
1/2 red chilli, deseeded and finely chopped
2 tsp tomato puree
150g tinned chopped tomatoes
11/2 tsp red wine vinegar
45g dried spaghetti
Small bunch of basil, leaves torn
Salt and pepper
50g ricotta

Method

Tip the aubergine into a bowl, cover with clingfilm then microwave for 5-6 minutes until softened.

Meanwhile heat the oil in a saucepan over a medium heat, add the garlic and chilli and fry gently for 2 minutes until softened. Add the tomato puree, fry for a minute then add the tomatoes, vinegar and aubergine to the pan. Bring to a simmer then cover and cook for 5 minutes.

Meanwhile cook the pasta according to the packet instructions then drain, reserving a little of the pasta water. Add the pasta to the sauce, toss together then loosen slightly with a little of the reserved pasta water. Remove the pan from the heat, stir through the basil and season to taste. Pile into a serving bowl, dot the ricotta over the top and dive in.

Tips

This recipe is great for batch cooking. Make double or triple the recipe of the sauce without the pasta or basil (basil will turn black if frozen) then divide into portions and freeze some for later use.

The best way to freeze the sauce is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing the sauce in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.

If you want to make this family-friendly, don’t add the chilli at the start of the recipe. Instead, sprinkle finely chopped chilli over the finished dish for those who like a kick.