Vegan recipes

Recipe: Aubergine tomato pasta

I had this pasta dish for lunch in a ‘Mediterranean’ restaurant a few months ago. I loved the smokey taste of the grilled aubergine in combination with the tomato sauce and fresh basil. It’s heavenly – and also very healthy! I recreated the recipe when I got home and have eaten this aubergine tomato pasta many times since then. Scroll down for the recipe!

 

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Recipe: Aubergine tomato pasta
Course Main Dish
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Course Main Dish
Cuisine Vegan
Cook Time 30 mins
Servings
servings
Ingredients
Instructions
  1. Put a large grill pan on the stove (medium-high heat) with 1 tbsp olive oil and grill the aubergine chunks with some salt, pepper and sage until lightly charred and tender (not burned!). Set aside.
  2. Cook the pasta according to package directions. Drain and set aside.
  3. Put a large wok or saucepan on the stove (medium-high heat) with some olive oil or water (works just as well and reduces the calories!) Add the garlic and onion and cook for a few minutes until soft.
  4. Add the canned tomatoes and stir well.
  5. Add some salt, pepper, and turmeric. Stir well. Simmer the sauce for about 15 minutes.
  6. Then, stir the aubergine chunks into the sauce with the basil leaves.
  7. Stir the pasta into the sauce and sprinkle with nutritional yeast (optional).
  8. Serve warm with some extra basil leaves on top and arugula (optional). Enjoy!
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