This rich in flavor and packed with veggies pasta is a perfect plant-based weeknight dinner. It takes about 40-45 minutes to make but requires minimal effort and the flavor is just spectacular. It’s sweet thanks to the capsicums, fresh thanks to the tomatoes and has a beautifully soft texture. Yum! You have to try it for yourself!
🍽 Serves 4
🕘 40-45 minutes
Ingredients
200-250g of pasta (pipette or penne)
1 Tbsp olive oil
1 red onion
3 cloves of garlic
2 Tbsp tomato paste
1/2 eggplant
1 courgette (zucchini)
1 red capsicum
1 yellow capsicum
½ cup kalamata or black olives (optional)
½ tsp thyme
1 tsp Italian herbs
1-2 Tbsp of vegan red wine
1 cup passata
1 can chopped tomatoes
Fresh thyme or basil to garnish
Instructions
Prepare the ingredients, chop eggplant, courgette, and capsicums into bitesize pieces (1cm cubes). Dice the onion and mince the garlic.
Heat a large saucepan, pour olive oil and add onion and garlic. Sauté for 3-4 minutes, add tomato paste and combine. Sauté for 2-3 more minutes until fragrant.
Add vegetables and olives and stir. Sauté for 4-5 minutes, stirring occasionally but not too often.
Incorporate herbs and red wine. Add the d passata and chopped tomatoes.
Simmer for approx. 20 minutes – until all vegetables are soft. Add salt and pepper to taste.
In the meantime, cook the pasta according to the instructions on the packaging.
Mix in the pasta (add a little bit of pasta water if needed)
Serve garnished with fresh thyme (or basil).
Enjoy!
Notes: I like to top it with some nutritional yeast or homemade vegan parmesan👌
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