Recipe: Yummy Aubergine, tomatoes and olives pasta sauce (vegan)

Aubergine, tomatoes and olives pasta sauce (vegan). Prepare the tomato sauce: Heat the olive oil in a large non-stick saucepan and gently cook the onion, garlic celery and. 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!

This spiced aubergine and tomatoes dish is from Jeremie Cometto-Lingenheim and David Gingell's new seafood-focused restaurant, Westerns Laundry. While the sauce is cooking, heat a BBQ to high (see notes, below). Brush the peppers, aubergines and tomatoes with a little olive oil. You can cook Aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you achieve it.

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

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

Vegan tomato sauce pasta makes an ideal workday supper. Although the sauce needs a little time to cook down, it requires hardly any work at all. This sauce is a basic vegan tomato sauce with a pinch of chilli thrown in for good measure. You are welcome to put your own spin on it.

Aubergine, tomatoes and olives pasta sauce (vegan) step by step

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..

This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good. Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon. Add the chopped peppers and their oil, the olives, sugar, lemon Serve with spaghetti, tossing the pasta in the tomato sauce first.

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