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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.
Servings 2
Prep Time 10 minutes
Cook Time 40 minutes

Equipment

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.
Calories: 872kcal
Course: Main Course
Cuisine: Italian, Mediterranean
Season: Any, Autumn, Spring

Nutrition

Calories: 872kcal | Carbohydrates: 106g | Protein: 47g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Sodium: 71mg | Potassium: 2276mg | Fiber: 19g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 40mg | Calcium: 130mg | Iron: 7mg
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