How to Cook Appetizing Aubergine, tomatoes and olives pasta sauce (vegan)

Aubergine, tomatoes and olives pasta sauce (vegan). To get this recipe together, you can use any pasta you like. Dried pasta is an affordable shelf-stable staple that everyone needs to stock in their pantry at all times. The chickpeas and tomatoes blended together gave it a thick texture that my husband and I both loved!

This sauce is a basic vegan tomato sauce with a pinch of chilli thrown in for good measure. You are welcome to put your own spin on it. Add the olive oil and rub in to create a breadcrumb-like mixture. You can cook Aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Aubergine, tomatoes and olives pasta sauce (vegan)

It's 2 of aubergines.
You need 2 of shallots.
It's 1 of vegetable stock cube.
You need 1 handful of olives (better if without the pips to avoid accidents).
You need 1 of tinned tomatoes (I used tinned cherry tomatoes).
It's Pinch of sugar.
You need 500 g of pasta.
Prepare 2-4 leaves of basil.

Now add the water and knead to. It's made with a vegan creamy cashew pasta sauce, roasted veggies, and fresh basil. This vegan pasta recipe will have you craving meatless Monday every day of the week. How to Make Italian Vegan Tomato Sauce: P.

Aubergine, tomatoes and olives pasta sauce (vegan) step by step

Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot.
Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well..
Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves..
Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well..

As always, don't forget to let me know If you make this recipe, rate it below and tag your photos with #VeggieSociety on Instagram! Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon. Add the chopped peppers and their oil, the olives, sugar, lemon Serve with spaghetti, tossing the pasta in the tomato sauce first. Top with the aubergine 'meatballs' then sprinkle with the chopped herbs and. Spice up your pasta with a little chilli, adding tuna also makes this dish extra filling.