Aubergine Pasta Recipe Vegan: Easy & Delicious Meal Ideas

If you’re searching for a comforting, wholesome, and completely plant-based meal, this aubergine pasta recipe vegan is an absolute winner. Combining tender roasted aubergines with a rich, garlicky tomato sauce and perfectly al dente pasta, this dish not only satisfies your taste buds but also fuels your body with nutrient-packed ingredients.

The smoky, creamy texture of aubergine adds depth, making it a great alternative to traditional meat sauces.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe is easy to follow and requires minimal ingredients. It’s perfect for busy weeknights or leisurely weekend dinners.

Plus, it pairs beautifully with a crisp green salad or some homemade garlic bread for a complete meal that everyone will love.

Why You’ll Love This Recipe

This aubergine pasta recipe stands out for several reasons. First, it’s incredibly simple yet packed with flavor.

Roasting the aubergine caramelizes its natural sugars, bringing out a smoky, sweet depth that blends perfectly with the tomato sauce.

Secondly, it’s healthy and vegan, making it suitable for a variety of diets without compromising on taste. The use of fresh herbs and garlic adds layers of aromatic goodness, while the pasta provides the perfect vehicle to soak up all that delicious sauce.

Lastly, it’s versatile. You can easily swap the pasta type or add your favorite vegetables to customize the dish.

It’s a wonderful base recipe that can be adapted to suit your mood or pantry supplies.

Ingredients

• 2 medium aubergines (eggplants), cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 300g dried pasta (penne, rigatoni, or spaghetti works well)
• Fresh basil leaves, for garnish
• Optional: red chili flakes, for heat

Equipment

• Large baking tray
• Large pot for boiling pasta
• Large skillet or saucepan
• Wooden spoon or spatula
• Colander for draining pasta
• Sharp knife and chopping board
• Measuring spoons and cups

Instructions

1. Preheat your oven to 200°C (400°F). Spread the cubed aubergine on a baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
2. Roast the aubergine for 25-30 minutes, turning halfway through. The aubergine should be golden brown and tender.
3. While the aubergine roasts, cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
6. Stir in the tomato paste, dried oregano, and dried basil. Cook for 1 minute to release the flavors.
7. Add the crushed tomatoes and bring the sauce to a simmer. Season with salt, pepper, and red chili flakes if using. Let simmer gently for 10 minutes.
8. Add the roasted aubergine to the sauce and stir gently to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
9. Toss the cooked pasta into the sauce ensuring every piece is well coated. Heat through for 1-2 minutes to marry the flavors.
10. Serve immediately, garnished with fresh basil leaves and an extra drizzle of olive oil if desired.

Tips & Variations

For an extra smoky flavor, try grilling the aubergine instead of roasting.

• Use gluten-free pasta if you want to make this recipe gluten-free.
• Add other vegetables like bell peppers or zucchini for more variety.
• For a creamy twist, stir in some vegan cream or cashew cream at the end.
• If you love spicy food, increase the red chili flakes or add a splash of hot sauce.
• Top with nutritional yeast for a cheesy flavor without dairy.

Nutrition Facts

Serving Suggestions

This aubergine pasta pairs wonderfully with a variety of side dishes. A fresh green salad tossed with lemon vinaigrette provides a crisp contrast to the rich sauce.

For a cozy meal, serve with warm vegan garlic bread or a crusty baguette to mop up the sauce.

To make it a complete Italian-inspired feast, try pairing it with a light vegan dessert like a Kodiak Banana Muffins Recipe or a refreshing Green Goodness Juice Recipe.

Conclusion

This vegan aubergine pasta recipe is a fantastic addition to any plant-based cooking collection. It’s hearty, flavorful, and easy to prepare, making it ideal for both beginners and seasoned cooks looking for a wholesome meal.

The rich roasted aubergine combined with a robust tomato sauce and perfectly cooked pasta creates a dish that’s both nutritious and satisfying.

Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a staple. Plus, it encourages using fresh, simple ingredients to create something truly special.

For more delicious vegan recipes, check out our Half Runner Beans Recipe or the delightful Kikkoman Stir Fry Sauce Recipe. Happy cooking!

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