For a taste of Italy, try this delicious recipe! 🍝
Prep | less than 5 mins
Cook | 20 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 25 minute meal
INGREDIENTS
300g spaghetti
1tbsp vegetable oil plus extra as required
1 large brown onion, sliced
1 large carrot, peeled and diced
2 aubergines, diced into roughly 2cm cubes
2tbsp reserved pasta water
1tbsp apple cider vinegar
1x 400g tin of plum tomatoes
1tsp dried oregano
Topping:
30g hard vegan cheese, grated
handful of basil, rough-chopped
handful of sliced black olives (optional)
METHOD
Fry the onion, carrot and aubergine in the vegetable oil for 10 minutes stirring occasionally, adding a splash more oil as required. Stir in the vinegar and tomatoes, breaking them up with the back of a spoon. Cook for a further 10 minutes until you have a nice thickened and glossy sauce. Meanwhile cook the pasta (around 10 mins – see packet) then drain reserving 2tbsp pasta water and add this to the sauce. Add the pasta to the sauce and toss well then portion into serving bowls and sprinkle over with chease, basil and olives
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