PASTA SAUCE WITH VEGETABLES RECIPES

Name: Pasta with aubergine & tomato sauce
Total time: 40 min
Yield: 4 to 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 small onion; 2 cloves of garlic; ½ a bunch of fresh basil; 2 aubergines; 4-6 tablespoons olive oil; 1 x 400 g tin of quality chopped tomatoes; 500 g dried rigatoni; 80 g ricotta cheese

AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

Aubergine pasta | Jamie Oliver vegetarian pasta recipes image

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 8

Ingredients

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese

Steps:

1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

Nutrition Facts : Calories 510 calories, FatContent 15.6 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 78.9 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.70 g salt, FiberContent 3.4 g fibre

AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

Aubergine pasta | Jamie Oliver vegetarian pasta recipes image

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 8

Ingredients

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese

Steps:

1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

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