Right then, pasta lovers! If you want a pasta dish that feels like a proper hug in a bowl, this Hearty Roasted Aubergine and Courgette Pasta is your answer. We’re talking deep, roasty veg flavours, a rich tomato and walnut sauce that clings to every piece of pasta, and a seriously satisfying finish. It’s comfort food, done right!
😋 Why You’ll Love This Recipe
- Weeknight Winner: While the sauce simmers away developing flavour, most of the cooking time is hands-off, making it surprisingly manageable for a weeknight.
- Properly Rich & Flavourful: Roasting the veg and adding walnuts creates a deep, luxurious sauce that feels seriously satisfying.
- Packed with Veggies: Loads of roasted aubergine and courgette make this a tasty way to get your veg intake up.
📝 Ingredient notes
- Aubergine & Courgette: The stars of the show! One of each, diced up. These veggies soak up all the lovely flavours of the sauce.
- Onion & Garlic: The flavour base for pretty much everything delicious. You’ll need one onion and about four cloves of garlic, but honestly, measure garlic with your heart.
- Sun-dried Tomatoes: These little gems add a concentrated burst of tangy, umami flavour. About 50g should do it. Make sure they’re the dry kind, not packed in oil for this one.
- Walnuts: Adds a lovely bit of texture and richness to the sauce. Toasting them beforehand brings out their flavour even more, but it’s not essential if you’re short on time. About 50g here too.
- Nutritional Yeast (Nooch): This gives the sauce a cheesy, savoury depth without any dairy. 50g sounds like a lot, but trust me, it melts into the sauce beautifully. It’s packed with B vitamins too!
- Tomato Puree: Just a tablespoon helps deepen the tomato flavour and thicken the sauce slightly.
- Olive Oil: For sautéing the veg. A tablespoon is usually enough.
- Fresh Basil: A good handful adds lovely freshness. Most goes into the sauce, with a little saved for garnish at the end.
- Vegan Sausages (Optional but Recommended): We’re using six here. They add a lovely bit of savoury flavour and make the dish more substantial with extra protein. Any good quality vegan sausage will work – pick your favourite! If you want to keep it purely veg-based, just leave them out.
- Pasta: About 160g of your preferred shape. Something like penne, fusilli, or rigatoni works well to catch the chunky sauce.
🥣 How to make Roasted Aubergine and Courgette Pasta
- Prep the Tomatoes & Oven: First things first, get your sun-dried tomatoes soaking (unless you’re using the ones packed in oil – those are ready to go, but will add extra oiliness). Just pop them in a bowl, boil the kettle, and cover them with hot water. Let them sit for 5-10 minutes to soften up. Crucially, hang onto that soaking water! While they’re soaking, preheat your oven to 180°C (350°F).
- Get Pasta Water Ready: Put a large pot of salted water on to boil for your pasta. Don’t chuck the pasta in just yet – we’ll time that later so everything finishes around the same time.
- Cook the Sausages (If Using): If you’re adding sausages for that extra protein punch (totally optional!), now’s the time to cook them according to the packet instructions. I usually bung mine in the air fryer for about 10 minutes. Once cooked, slice them in half lengthways, then chop into bite-sized chunks. Set them aside for later.
- Chop the Flavour Base: Roughly chop the garlic and onion. Give the fresh basil a quick chop too. Now, bash up your walnuts – no need to be precise, a mix of smaller bits and slightly bigger chunks is perfect. Set aside about a quarter of the walnuts (mostly the smaller bits) for garnish later. Once the sun-dried tomatoes have softened, roughly chop them into slivers or small pieces.
- Roast the Veg: Chop the aubergine and courgette into bite-sized chunks. Toss them with about a tablespoon of olive oil, a pinch of salt, and a grind of pepper. Spread them on a baking tray and whack them into the preheated oven. Roast for 20-25 minutes, giving them a turn halfway through. You want them nicely browned and maybe slightly charred on the outside, but soft and collapsing on the inside – this makes the sauce extra luscious.
- Start the Sauce Base: Heat another tablespoon of olive oil in a large, wide pan over a medium heat. Add the chopped onion and cook until it starts to soften and look translucent (a few minutes). Then, stir in the chopped garlic and the chopped, soaked sun-dried tomatoes. Keep stirring regularly so nothing catches or burns.
- Add Flavour Boosters: If you’re using any dried herbs, chuck them in now and give it a stir. Add the tablespoon of tomato puree and cook for a couple of minutes, stirring, to mellow out its flavour. Tip in the larger pieces of chopped walnuts (about three-quarters of the total) and mix well.
- Add Tomato Water: Pour in that reserved sun-dried tomato soaking water you saved earlier. If you used oil-packed tomatoes and don’t have soaking water, you can add a splash of regular water or veg stock if the pan looks dry. Let it bubble away and reduce slightly.
- Tomatoes In!: Add the tinned tomatoes to the pan (whole plum tomatoes work great here, just break them up with the back of your spoon or spatula). Chopped tomatoes are fine too. Turn the heat down to low-medium, give it a good stir, and let it simmer gently for about 10 minutes to let the flavours meld.
- Cook the Pasta: Right, now’s probably a good time to drop your pasta into the boiling water. Cook it according to the packet instructions, but maybe aim for a minute less so it’s slightly al dente (still has a little bite). This way, it can finish cooking in the sauce without turning mushy. Before you drain it, remember to save at least a cupful of the starchy pasta water. If the pasta is ready before the sauce, just drain it and set aside.
- Season the Sauce: Stir the nutritional yeast into the simmering tomato sauce. Fancy adding a pinch of smoked paprika? Now’s the time. Hold off on adding extra salt and pepper for now – wait until the roasted veg is in, as that was already seasoned.
- Combine Veg & Sauce: Tip the roasted aubergine and courgette into the sauce pan. Add most of the chopped fresh basil (save a bit for garnish). Give everything a really good stir. Now, have a taste. Does it need more salt? Pepper? A pinch more nooch? Adjust the seasoning to your liking.
- Bring It All Together: Add the cooked pasta and the cooked sausage chunks (if using) to the pan with the sauce. Mix everything thoroughly. The sauce should be quite thick and hearty, almost like a chunky vegetable ragu. If it looks too thick for your liking, splash in a bit of that reserved pasta water, little by little, until it reaches the consistency you prefer.
- Serve: Dish it up straight away! Top each portion with the remaining chopped walnuts, the last scattering of fresh basil, and a sprinkle of vegan parmesan or a little extra nutritional yeast, if you fancy.
💡 Tips for getting it right!
Give the Sauce Time: Don’t rush the simmering stage. We’re using sun-dried tomatoes, tomato puree, and tinned tomatoes for maximum flavour depth. Letting the sauce bubble away gently for at least 10-15 minutes (even 20 if you have time!) really lets those flavours meld and intensify, making it properly rich and delicious. It’ll still taste good if you’re short on time, but that extra simmering makes a difference.
Craving More Pasta Dishes?
Right then, if this Hearty Roasted Aubergine & Courgette Pasta hit the spot, you’re probably wondering what other pasta magic we’ve got cooking. Don’t worry, I wouldn’t leave you hanging!
- Fancy another aubergine fix? My Aubergine Pesto Pasta is ridiculously good and a bit different.
- If hearty and comforting is still your vibe, you absolutely have to try the High Protein Vegan Bolognese – it’s a proper crowd-pleaser.
- For something green and satisfying, the Orecchiette Con Broccoli is simple Italian brilliance.
- Need something quick and creamy? The Creamy Sriracha Pasta packs a punch, or maybe the surprisingly easy Vegan Carbonara is more your speed?
- And you can never go wrong with a classic Garlic Tomato Pasta or the vibrant Spinach Pesto tossed through your favourite shape.
🤔 Frequently asked questions
How long will this Hearty Roasted Aubergine & Courgette Pasta keep in the fridge?
Your leftover pasta should keep well in an airtight container in the fridge for about 3-4 days. The flavours actually meld together nicely overnight, so it makes great leftovers.
What’s the best way to reheat leftovers?
You can reheat it gently in a saucepan on the hob with a splash of water or plant-based milk to loosen it up if needed. Alternatively, pop it in the microwave until piping hot, stirring halfway through.
Can I make this pasta nut-free?
Absolutely. If you need to skip the walnuts, you can leave them out entirely. For a bit of texture, you could try adding some toasted sunflower seeds or pumpkin seeds stirred through at the end or sprinkled on top instead.
Is this Hearty Roasted Veg Pasta good for meal prep?
Yes, definitely! For the best results, I’d recommend making the sauce ahead of time – it actually tastes even better the next day as the flavours meld. Store the sauce in an airtight container in the fridge (it’ll keep for 3-4 days). Then, just cook your pasta fresh whenever you fancy eating. Reheat the sauce gently on the hob, adding the freshly cooked pasta and a splash of the pasta water right at the end. This way, you avoid any sad, soggy pasta vibes.
How can I add more protein to this vegan pasta dish?
The easiest way is to include the vegan sausages as suggested in the recipe – they add a significant protein boost and lovely flavour. You could also stir through some cooked lentils or chickpeas towards the end of the sauce simmering time, or use a high-protein pasta variety made from lentils or chickpeas. If you wanted to top it you could use my Tofu Bacon Bits recipe.
Tried this recipe? I’d love to hear what you think! Leaving a comment and rating not only helps me but also helps others find and enjoy this recipe.
If you loved it, sharing it or tagging @theseveggiedelights is another great way to spread the love. Your support means a lot—thank you!
Hearty Roasted Aubergine and Courgette Pasta
Equipment
- Baking Sheet
Ingredients
- 1 Aubergine
- 1 Courgette
- 4 Cloves Cloves Garlic
- 1 Onion
- 50 g Sun-dried Tomatoes Ideally not in oil
- 50 g Walnuts
- 50 g Nutritional Yeast
- 1 Tbsp Tomato Puree
- 1 Tbsp Olive Oil
- 6 Sausages
- 160 g Pasta
Instructions
- Prep Tomatoes & Oven: Soak sun-dried tomatoes in boiling water for 5-10 mins (reserve water!). Preheat oven to 180°C (350°F). Put pasta water on to boil.
- Cook Sausages (Optional): Cook vegan sausages according to packet instructions (e.g., air fry for 10 mins). Slice and set aside.
- Prep Veg & Nuts: Roughly chop onion, garlic, soaked tomatoes, and basil. Bash walnuts, setting aside ¼ for garnish.
- Roast Veg: Toss diced aubergine and courgette with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 mins until browned and soft, turning halfway.
- Start Sauce: Sauté onion in 1 tbsp olive oil over medium heat until soft. Add garlic and chopped sun-dried tomatoes, cook for 1 min.
- Add Flavour: Stir in tomato puree and ¾ of the walnuts. Cook for 1-2 mins. Add reserved sun-dried tomato water and let it reduce slightly.
- Simmer Sauce: Add tinned tomatoes (breaking up if whole). Simmer gently for 10-15 mins (longer if possible).
- Cook Pasta: Cook pasta in boiling salted water until al dente (1 min less than packet time). Reserve 1 cup pasta water before draining.
- Finish Sauce: Stir nutritional yeast into the sauce. Add roasted veg and most of the basil. Taste and adjust seasoning (salt, pepper).
- Combine: Add cooked pasta and sausage chunks (if using) to the sauce. Mix well. Add splashes of reserved pasta water if needed to reach desired consistency.
- Serve: Serve immediately, garnished with remaining walnuts, basil, and optional [Vegan Cashew Parmesan Placeholder].
Notes
- Sausages: Use your favourite brand. Completely optional but adds protein and flavour.
- Walnuts: Toasting them briefly beforehand deepens their flavour.
- Sauce: Letting the sauce simmer for longer (20+ mins) develops richer flavour.
- Make Ahead: The sauce can be made ahead and stored in the fridge for 3-4 days. Cook pasta fresh when ready to serve.
- Nut-Free: Omit walnuts. Consider adding toasted sunflower or pumpkin seeds for texture.
- Spice: Add a pinch of chilli flakes or smoked paprika along with the tomato puree for extra warmth.