Easy, tasty, and minimal clean-up! Perfect for a mid-week dinner, and it doubles as a cold pasta salad the next day. A non-traditional one-pot pasta approach that’s worth every bite—apologies to Italian purists!
Takes
Serves 4
Ingredients
1onion
2clovesof garlic
1small aubergine
3tbsptamari
4tbspwater
400gtinned chopped tomatoes
50gtomato purée
½tbspmaple syrup
½tspblack pepper
250mlvegetable stock
250mlnon-dairy milkoat milk recommended
250gwholemeal pastause gluten-free pasta if preferred
1.5tbspnutritional yeastoptional
A small bunch of fresh basil leavesroughly torn
2tspchilli flakesoptional
Instructions
Prepare the VegetablesPeel and finely chop the onion and garlic. Slice the aubergine into small bite-sized pieces.
Cook the Aromatics and AubergineHeat a large non-stick saucepan over high heat. Once hot, add the onion and garlic. Cook for 2-3 minutes, stirring regularly, until they start to brown. If they stick, add 1-2 tbsp water to deglaze the pan and incorporate the browned flavour.Add the aubergine and cook for 4 minutes, stirring regularly.Stir in the tamari and cook until fully absorbed or evaporated (about 2 minutes).Add the remaining 4 tbsp water and cook for another 5 minutes, or until the aubergine is soft. If not soft, continue cooking until tender.
Add the Sauce IngredientsAdd the tinned tomatoes, tomato purée, maple syrup, and black pepper. Mix well.Stir in the vegetable stock, non-dairy milk, and pasta. If using spaghetti, break it into smaller pieces so it fits and is submerged in the liquid. Mix thoroughly.
Cook the PastaBring the mixture to a boil, then reduce the heat to simmer. Keep the lid off to allow the liquid to reduce. Stir occasionally to ensure the pasta doesn’t stick together.Cook until the pasta is al dente (with a slight bite) and the sauce has thickened.
Finish and ServeStir in the nutritional yeast (if using). Taste and adjust seasoning with salt if needed.Serve topped with roughly torn basil leaves and a sprinkle of chilli flakes, if desired.
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