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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 cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Aubergine, tomatoes and olives pasta sauce (vegan):
- Take aubergines
- Take shallots
- You need vegetable stock cube
- Prepare olives (better if without the pips to avoid accidents)
- You need tinned tomatoes (I used tinned cherry tomatoes)
- Take sugar
- Use pasta
- You need basil
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.
Roughly chop and add to the sauce. Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. 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. Add the basil to the tomato sauce, then add the pasta and toss well to coat it in the sauce.
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