Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I’ve loved my entire life.
This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. Add the olive oil and rub in to create a breadcrumb-like mixture. Now add the water and knead to.
To begin with this recipe, we must prepare a few components. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Prepare 2 shallots
- Get 1 vegetable stock cube
- Prepare 1 handful olives (better if without the pips to avoid accidents)
- Get 1 tinned tomatoes (I used tinned cherry tomatoes)
- Make ready Pinch sugar
- Make ready 500 g pasta
- Take 2-4 leaves basil
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! Drain and add to the tomato sauce, tossing to coat. Add the vegballs then divide between bowls and top with a few extra. This bolognese sauce uses our Vegan Tofu Chorizo as a base with some added bell peppers, olives, artichokes and sun dried tomatoes.
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.
Adding vegetables to your tomato sauce is an excellent way to up the nutrition on standard pasta sauce. Other veggies that go great with pasta sauce are mushrooms. Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine curry serves four and takes under an hour. Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon.
So that’s going to wrap it up with this special food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
