Simple vegetarian recipe for passata pumpkin noodles with aubergines
1 onion – peel & chop finely
2 cloves garlic – peel, grate finely & chop
2 tsp mixed herbs
2 tomatoes – grate coarsely (reserve liquid)
1 cup passata sauce
10g fresh basil – discard stalks
500g pumpkin noodles
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Aubergine: Slice the aubergine into half-moons (½ cm thick), then slice again into quarters. Place on a tin foil-lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer, then roast for 15-20 minutes until golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.
Tomato sauce & aubergines: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes. Add the garlic, mixed herbs, grated tomatoes (with the liquid) and cook for 2 minutes, before pouring in the passata and water (½ cup for 4; ¼ cup for 2). Season with salt and pepper then simmer (gently boil) for 10 minutes until the sauce thickens. Slice the basil leaves finely and add it to the sauce with the roast aubergine. Mix through.
Pumpkin noodles: Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain and drizzle with a little olive oil to keep the noodles from sticking together.
Serve the pumpkin noodles topped with the tomato and aubergine sauce.
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