Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Take 2 aubergines
- Prepare 2 shallots
- Get 1 vegetable stock cube
- Take 1 handful olives (better if without the pips to avoid accidents)
- Make ready 1 tinned tomatoes (I used tinned cherry tomatoes)
- Make ready Pinch sugar
- Take 500 g pasta
- Prepare 2-4 leaves basil
Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve. 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. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don't.
Instructions to make Aubergine, tomatoes and olives pasta sauce (vegan):
- 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.
Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don't. This time around the base of the vegan 'meatballs' is aubergine, black olives and puy lentils plus lots of added flavours. The recipe comes from the new Leon cookbook called Fast Vegan. Drain the excess oil and place aubergines in a bowl ready to use.
So that’s going to wrap it up for this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
