Directions

• Make the roasted pepper sauce
  Heat a cast-iron skillet or frying pan over medium heat.
  Add the red chillies, red bell pepper, and garlic cloves. Slowly pan-roast until softened and lightly charred.
  Add the cumin seeds and continue cooking for another 2–3 minutes until fragrant.
  Remove the garlic skins.
• Blend the sauce
  Add the roasted chillies, bell pepper, garlic, and cumin seeds to a jug.
  Add the toasted pine nuts and extra virgin olive oil.
  Blend until smooth using a hand blender.
  Season with sea salt and black pepper to taste, then set aside.
• Cook the gochujang aubergine
  Using the same pan, add a little rapeseed oil and fry the diced aubergine over medium heat.
  Cook until soft and golden.
  Add the gochujang paste and water, then stir until the aubergine is evenly coated.
  Add the smoked paprika and season with salt and black pepper.
  Cook for another minute or two, then set aside.
• Cook the pasta
  Cook the penne according to the packet instructions.
  Drain and allow it to cool.
• Assemble the pasta salad
  Add the cooled penne and rocket/baby leaves to a large bowl.
  Pour over the roasted pepper sauce and toss gently until everything is evenly coated.
• Serve
  Transfer the pasta salad to serving bowls.
  Top with the gochujang aubergine and finish with finely chopped coriander.
  Serve and enjoy.