Serves | 4
Prep | 10 mins
Cook | 30 mins
Mindfulness Factors | Easy | Healthy | Vegan | Gluten-Free
INGREDIENTS
320g gluten-free spaghetti
2 aubergines
Aubergine dressing
olive oil, drizzle of
1tsp dried oregano
sea salt and black pepper, pinch of
chili flakes, pinch of
Sauce
2tbsp extra virgin olive oil
3 garlic cloves
1x 400g tin of chopped tomatoes
3 salad tomatoes, rough chopped
cherry tomatoes, handful of, chopped
1tbsp red wine vinegar
green olives, handful of, rough chopped
basil leaves, small handful of, chopped
25g extra mature cheese (vegan variety)
Topping
basil leaves, small handful of, chopped
1tsp dried chilli flakes
25g extra mature cheese (vegan variety)
METHOD
Place the aubergine in a colander and sprinkle over with salt. Leave for 20 mins
Meanwhile make the sauce. Fry the garlic in the olive oil for a minute or until fragrant. Add all the remaining sauce ingredients and stir well. Bring to the boil then simmer for 30 minutes
Make the aubergine dressing in a small bowl and set aside
Boil a kettle full of water and cook the pasta according to instructions (around 10 mins)
Wipe the aubergine with kitchen roll then toss in the marinade. Heat a large skillet on medium and fry the aubergine for around 8 mins, or until softened, turning occasionally
Add the pasta to the sauce and loosen with 2tbsp of pasta water if required. Give it a good stir then portion into serving bowls and sprinkle over with the topping. Absolutely delicious! Enjoy x
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