Creamy Aubergine Pasta
A smoky roasted aubergine pasta sauce, vegan and dairy-free.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 1h05m
Total: 1h20m
Ingredients
- 2 large aubergines
- 2 shallots, minced
- 3 garlic cloves, minced
- 4 tbsp nutritional yeast
- 500ml vegetable stock
- A handful of frozen peas
- Salt and pepper, to taste
- Toasted breadcrumbs, fresh parsley or chives, and pasta of your choice, to serve
Instructions
- Roast the aubergines for 1 hour at 200°C, turning often, then scoop out the flesh, mash it up and set aside.
- Fry the minced garlic and shallots until browned, then add the aubergine paste and the remaining sauce ingredients. Mix in the cooked pasta.
- Top with chives, extra nutritional yeast and a squeeze of lemon. Enjoy.