Hearty Roasted Aubergine and Courgette Pasta
This hearty roasted aubergine and courgette pasta is pure vegan comfort food! Packed with deeply flavoured roasted vegetables and coated in a rich tomato and walnut sauce. Easy to make and perfect for a satisfying weeknight dinner.
Equipment
- Large pan
- 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 Vegan 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.