How to Cook Perfect Aubergine, tomatoes and olives pasta sauce (vegan)

Aubergine, tomatoes and olives pasta sauce (vegan). This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. To get this recipe together, you can use any pasta you like. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce.

Add the olive oil and rub in to create a breadcrumb-like mixture. Now add the water and knead to. Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. You can cook Aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Aubergine, tomatoes and olives pasta sauce (vegan)

1. It's 2 of aubergines.
2. It's 2 of shallots.
3. You need 1 of vegetable stock cube.
4. You need 1 handful of olives (better if without the pips to avoid accidents).
5. Prepare 1 of tinned tomatoes (I used tinned cherry tomatoes).
6. You need Pinch of sugar.
7. It's 500 g of pasta.
8. You need 2-4 leaves of basil.

How to Make Italian Vegan Tomato Sauce: P. As always, don't forget to let me know If you make this recipe, rate it below and tag your photos with #VeggieSociety on Instagram! Try our vegetarian recipe for spiced aubergine and tomatoes with yogurt. This impressive aubergine recipe by chef David Gingell is from Westerns Laundry.

Aubergine, tomatoes and olives pasta sauce (vegan) instructions

1. 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.
2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well..
3. 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..
4. 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..

The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce. Spice up your pasta with a little chilli, adding tuna also makes this dish extra filling. Drain the pasta, then toss in the sauce. Divide between four plates and serve.

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