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We hope you got insight from reading it, now let’s go back to aubergine, tomatoes and olives pasta sauce (vegan) recipe. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Provide 2 shallots
- Provide 1 vegetable stock cube
- Take 1 handful olives (better if without the pips to avoid accidents)
- Provide 1 tinned tomatoes (I used tinned cherry tomatoes)
- Take Pinch sugar
- Get 500 g pasta
- Use 2-4 leaves basil
Steps 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.
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. In a saucepan, gently fry the garlic in the olive oil, immediately add the aubergines and the chopped tomatoes and Add the aubergine sauce to the pasta, mix well and serve immediately with pecorino romano shavings and a green salad. Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon.
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