Garlic Aubergine Pasta

The Garlic Aubergine Pasta is my favourite January’s meal. It’s warming, comforting and full of delicious flavours. I think garlic, aubergine and sundried tomatoes are the best vegan pasta combinations. This recipe is super quick and easy. Perfect for quick warming dinner in a week day. I eat it so many times this month because it’s simple, fast and delicious so this is why I called it the best recipe of January.

 

 

Before start…

This recipe is simple and delicious, because of the selected ingredients. I do not recommend skip any of the main ingredients (fresh garlic, aubergine, sundried tomato, chopped tomatoes, red onion, dried basil) as they change the flavour of the whole dish.

 

Note:

Aubergine:  I prefer to cut the eggplant into smaller pieces as it gives the dish more flavour.
Oil: I use 4 tablespoons of oil for this recipe as it has a great sauce texture. Please use the desired amount of oil. The recipe will still work with less oil. The texture and taste of the sauce will be slightly different.
Lime: This is completely optional, but I like to sprinkle a little lime juice on the pasta. It tastes better for me.
Salt: I cook the onion with 1 teaspoon of salt to give the onion extra flavour. Then, when the sauce is ready, I always check how it tastes and add more if needed.

 

 

THE GARLIC AUBAGINE PASTA IS:

• vegan recipe
• family friendly
• pasta lover recipe
• plant based pasta
• kids favourite recipe
• sugar free
• quick dinner recipe

 

 

HOW TO MAKE GARLIC AUBERGINE PASTA

 

INGREDIENTS:

Sauce:

• 2 servings of pasta
• 5 fresh garlic cloves, finally chopped
• 4tbsp oil
• ½ medium aubergine
• 6 sundried tomatoes, finally chopped
• 1-2tbsp dried basil, according to taste
• 1 medium red onion, finally chopped
• 1tsp salt for onion, then extra salt according to taste
• 1 can chopped tomato

Toppings:

• chilli flaxes, according to taste
• fresh chopped basil or any herbs you like it
• small amount of lime juice, optional
   

METHOD:
Cook the pasta al dente according to instruction on pack. Place large sauce pan over medium heat with oil and chopped garlic. Cook until slight golden than add chopped onion and salt. Mix together well and cook until soft. Add the aubergine and the sundried tomato and cook until aubergine is very soft. Add the chopped tomatoes and the dried basil and cook for 2 minutes. Add salt if needed. Add the cooked pasta to sauce and mix together well. Serve with chilli flaxes, chopped fresh basil and sprinkle with lime juice.

 

You also can like these recipes:

Purple Sweet Potato Pancakes

Purple sweet potato puree

Caramelised banana toast

Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.