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To get started with this particular recipe, we must prepare a few ingredients. You can cook 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
- Make ready 1 vegetable stock cube
- Make ready 1 handful olives (better if without the pips to avoid accidents)
- Prepare 1 tinned tomatoes (I used tinned cherry tomatoes)
- Make ready Pinch sugar
- Take 500 g pasta
- Get 2-4 leaves basil
Add chopped tomatoes, then add some water to one of the empty tins and add to the aubergines, along with tomato puree. Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper. Stir it in as much as you can. It's really just a case of roasting the vegetables, then stirring through smoked paprika and tomatoes.
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.
I blend this sauce for my kids but it's just as delicious when left unblended. For the Tomato and Aubergine Sauce - add a splash of olive oil to a frying pan and throw in the diced aubergines - one they start to colour add the chopped garlic, sizzle for a minute then pour in the passata. For speed and maximum flavour choose a ready flavoured passata - we like the garlic and Italian herb variety for this dish. An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce.
Above is how to prepare dinner aubergine, tomatoes and olives pasta sauce (vegan), very simple to make. Do the cooking stages accurately, relax and use your heart then your cooking will probably be delicious. There are many recipes you could attempt from this website, please discover what you want. For those who like this recipe please share it with your mates. Joyful cooking.
