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Aubergine & Tomato Pasta
A delicious vegan pasta dish that even the most avid of meat eaters will love! The sauce combines rosemary roasted aubergine with a tasty tomato sauce.
- Prep Time: 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Pasta, Vegan
Ingredients
Scale
For the aubergines:
- 3 medium aubergines, cut into 2 cm chunks (approx.)
- 4 sprigs fresh rosemary, leaves only, finely chopped
- extra-virgin olive oil
For the sauce:
- extra-virgin olive oil
- 1 sweet onion (or white onion), finely chopped
- 2 large garlic cloves, thinly sliced
- 1 red chilli (optional), finely chopped
- 2 tbsps double concentrated tomato purée
- 2 x 400 g tin of good-quality whole peeled plum tomatoes, hand-crushed
- 250 ml water
- 1 handful of fresh basil, roughly torn
- spaghetti, to serve
Instructions
- Heat your oven to 200℃. Arrange the aubergine chunks in a single layer in a roasting tin. Add the rosemary and a generous glug of extra-virgin olive oil and toss to combine. Season generously with sea salt and freshly-ground black pepper and toss again. Roast for 35 mins.
- Meanwhile, prepare the sauce. Heat a splash of extra-virgin olive oil in a large saucepan over medium-low heat. Add the onion and garlic (and chilli, if using) and season with sea salt and freshly-ground black pepper. Cook, stirring frequently, until softened, 5 to 7 minutes.
- Turn the heat up to medium-high. Add the tomato paste and cook, stirring constantly, until it begins to darken, 2 to 3 minutes.
- Add the tinned tomatoes and water and season well with sea salt and freshly-ground black pepper. Bring the sauce to a simmer. Reduce the heat down to low, cover and simmer for 45 minutes, stirring occasionally.
- Add the roasted aubergine to the sauce and stir to combine. Bring the sauce to a simmer, then cook on low for a further 30 minutes, stirring occasionally.
- Remove the sauce from the heat. Add the fresh basil and stir to combine. Adjust seasoning, to taste, then toss with spaghetti and serve. Enjoy!
