Roasted Aubergine and Tomato Pasta, with Basil Pesto… | Natalie Penny

Name: Roasted Aubergine and Tomato Pasta, with Basil Pesto… | Natalie Penny
Ingredients: Ingredients; Instructions; Pre heat the oven to 160°C.; Once the vegetables are done you can cover with foil and keep warm in a low oven until you're ready to serve.; Set aside covered until ready to use.; When you're ready to serve, boil the pasta to the packets instructions, I always take a minute or two off for al dente.; Take your vegetables out of the oven, remove any thyme stalks and garlic skins. With a folk squish all the garlic cloves you come across to a paste and stir through the veg.; Once the pasta is cooked drain and add to the tray with the vegetables, giving everything and good stir to coat.; Serve in bowls with a dollop of pesto to stir through, a sprinkle of extra pin nuts and some fresh herbs scattered on top.; You may like to serve a green salad and bowl of vegan parm on the side too.

www.nataliepenny.com

This is a perfect meal to make midweek, just through some fresh tomatoes and aubergine in a baking dish with garlic and thyme, season and drizzle with oil…

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Pre heat the oven to 160°C.
Once the vegetables are done you can cover with foil and keep warm in a low oven until you're ready to serve.
Set aside covered until ready to use.
When you're ready to serve, boil the pasta to the packets instructions, I always take a minute or two off for al dente.
Take your vegetables out of the oven, remove any thyme stalks and garlic skins. With a folk squish all the garlic cloves you come across to a paste and stir through the veg.
Once the pasta is cooked drain and add to the tray with the vegetables, giving everything and good stir to coat.
Serve in bowls with a dollop of pesto to stir through, a sprinkle of extra pin nuts and some fresh herbs scattered on top.
You may like to serve a green salad and bowl of vegan parm on the side too.