Wholewheat penne with pumpkin, aubergine and leek

Very easy but tasty. Choose your favourite pasta; grated Pecorino is lovely too. Salt the aubergine first to remove bitterness if wanted; I did not, and it was still excellent.

INGREDIENTS FOR 4 PEOPLE

320 g WHOLEWHEAT PENNE

200 g PUMPKIN

200 g AUBERGINE

100 g LEEK

HALF A CHILLI

EXTRA VIRGIN OLIVE OIL

GRATED PARMESAN

PARSLEY

SALT

I prepare and dice the pumpkin; vegetable weights exclude trimmings.

I wash and slice the leek.

I peel and dice the aubergine.

I wilt the leek and chilli in plenty of extra virgin olive oil in a large pan.

I add pumpkin and aubergine.

I stir and cook over a high heat for around ten minutes, then salt.

I lower the heat and cook until the pumpkin is tender but not falling apart.

I cook penne in salted water and add to the vegetables.

I toss with plenty of Parmesan, chopped parsley and a drizzle of oil. Ready.