Pasta with Aubergine & Artichokes - Vegan Recipe Club

Name: Pasta with Aubergine & Artichokes - Vegan Recipe Club
Ingredients: 450g/1lb pasta, such as pappardelle, noodles or penne. Fresh pasta usually contains egg but most dried pasta is vegan – just read the packet; 4 tbsp olive oil; 2 onions, chopped; 2 large aubergines, diced quite small; 4 cloves garlic, minced/crushed; 15 sun-dried tomatoes, roughly chopped – if using the plain dried variety, soak them in hot water. If they come in oil, drain well and reduce the olive oil in the recipe; 3 tbsp capers, rinsed and drained; 3 tbsp pine nuts or cashew pieces – or sunflower seeds; Handful of fresh basil leaves, roughly torn; Vegan Parmesan-style cheese, grated eg Violife Prosiciano OR VBites Italian style OR a few tbsp nutritional yeast flakes AND/OR MozzaRisella; Freshly ground black pepper; Salt if required (remember capers and olives are quite salty)

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This quick and simple aubergine and artichoke pasta dish is real burst of Mediterranean loveliness. You can be prepping and cooking the vegetable component while the pasta is boiling. The...

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Ingredients

450g/1lb pasta, such as pappardelle, noodles or penne. Fresh pasta usually contains egg but most dried pasta is vegan – just read the packet
4 tbsp olive oil
2 onions, chopped
2 large aubergines, diced quite small
4 cloves garlic, minced/crushed
15 sun-dried tomatoes, roughly chopped – if using the plain dried variety, soak them in hot water. If they come in oil, drain well and reduce the olive oil in the recipe
3 tbsp capers, rinsed and drained
3 tbsp pine nuts or cashew pieces – or sunflower seeds
Handful of fresh basil leaves, roughly torn
Vegan Parmesan-style cheese, grated eg Violife Prosiciano OR VBites Italian style OR a few tbsp nutritional yeast flakes AND/OR MozzaRisella
Freshly ground black pepper
Salt if required (remember capers and olives are quite salty)