Aubergine, tomatoes and olives pasta sauce (vegan). This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. Spicy, satisfying lumps of aubergine fried in garlicky oil, then nestled in a pungent tomatoey sauce. In today's recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless.
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish. Getting tired of roast veg with couscous or pasta? Try mashed beans for a cheap, healthy alternative. You can cook Aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Aubergine, tomatoes and olives pasta sauce (vegan)
- Prepare 2 of aubergines.
- You need 2 of shallots.
- It's 1 of vegetable stock cube.
- Prepare 1 handful of olives (better if without the pips to avoid accidents).
- Prepare 1 of tinned tomatoes (I used tinned cherry tomatoes).
- It's Pinch of sugar.
- You need 500 g of pasta.
- It's 2-4 leaves of basil.
Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. Drain and add to the tomato sauce, tossing to coat. Add the vegballs then divide between bowls and top with a few extra.
Aubergine, tomatoes and olives pasta sauce (vegan) step by step
- Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot.
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well..
- Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves..
- Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well..
To get this recipe together, you can use any pasta you like. This stunning vegan dish is comprised of aubergine wrapped in tomato 'petals', tamari-roasted tofu and a variety of colourful sauces. Serve for guests seeking a visual thrill with their meal. A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. Creamy Vegan Garlic Pasta with Roasted Tomatoes.