Rich Spiced Tomato & Aubergine Pasta with Pesto (vegan)

I love this recipe, a rich spiced tomato sauce, cubes of aubergine, comforting pasta and pesto which lifts the dish and adds tons of flavour. It’s incredibly tasty and utterly more-ish.

I used lasagne sheets as I love having large strips of pasta gooey with the delicious sauce and chunky veg and pesto, but feel free to use any pasta of your preference.

I topped with dill which may sound unusual but I think the flavour really works.

Swaps/tips

  • Don’t like aubergine – use peppers or courgette.
  • You can use any pasta you fancy.
  • Add plant based cheese if you wish
  • Great with added pulses like butterbeans.
  • Use the sauce for bolognese or beans

I hope you enjoy, love Niki xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  45 mins cook time

Ingredients

  • 2 onions sliced
  • 1 tbsp olive oil
  • 4 cloves garlic sliced 
  • 1 small aubergine sliced into small cubes
  • 1 tbsp smoked paprika 
  • 2  tbsp tomato purée 
  • 1 tbsp tomato ketchup
  • 1 tbsp rose Harissa paste or 1 tsp Harissa paste 
  • 400g cherry tomatoes sliced
  • 400g can tomatoes
  • 1/2 jar sun dried tomatoes drained and sliced
  • 1 tsp sea salt 
  • Pinch chilli flakes
  • 2 tbsp plant based milk

6 Lasagne sheets – dried not egg

Pesto;

  • 30g Basil 
  • 50g Pine nuts 
  • 3 tbsp extra virgin olive 
  • Juice 1/2 lemon 
  • Pinch sea salt 
  • 3 tbsp nutritional yeast 
  • 50g water 

Toppings;

  • Fresh dill
  • A drizzle of olive oil
  • Chilli flakes

Directions

  1. In a large pan, add the olive oil and onion and then fry the onion on medium for 8-10 minutes until soft.
  2. Add the garlic and stir to combine.
  3. Now add the aubergine and fry for 2-3 minutes to soften a little.
  4. Add the smoked paprika, harissa, ketchup and tomato purée and stir to combine, simmer for a minute then add cherry tomatoes, sun dried  and tin tomatoes. Simmer for 15 minutes.
  5. Season with salt, pepper and chilli flakes and stir in the plant based milk

To cook the lasagne sheets;

  1. In a large flat frying pan, add 3 lasagne sheets to boiling salted water. 
  2. Boil for 12 minutes or until soft and just cooked in the middle. 
  3. Refresh in cold water, set aside. 

To make the pesto;

  1. Add all the ingredients to a food processor and blitz to combine.

To serve;

  1. Fold the lasagne sheets into the sauce.
  2. Top with fresh dill, extra virgin olive oil and chilli flakes.

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8 Comments

  1. Sue on September 30, 2021 at 6:18 pm

    Hi Niki
    I’ve just started following you and loved your recipe. I used fusilli instead of lasagne sheets. Worked a treat. Thank you 😊
    Sue K

    • Niki on October 5, 2021 at 9:39 am

      Hi Sue
      Great idea!
      Love, Niki xxx

  2. Ruth Arundel on April 24, 2021 at 1:12 pm

    Followed the recipe exactly and it was AMAZING! Perfect Saturday lunch. Thank you, Nikki! Love your cookbook and your blog

    • Niki on April 27, 2021 at 6:46 am

      Hi Ruth
      So happy you liked! And thank you
      Much love, Niki xx

  3. Tracey on February 27, 2021 at 7:44 pm

    I made this last night and it was absolutely delicious! Im gluten free so used quinoa- rice fusilli pasta. Decided to roast the eggplant/ aubergine with a little smoked paprika and added four large portabello mushrooms after the garlic. The spices were spot on and family loved it! Thanks Nicki. I’m going order your new cookbook- love your work. ❤️

    • Niki on February 27, 2021 at 8:57 pm

      Hi Tracey
      So happy to hear!Thats amazing
      Love
      Niki xx

  4. Ellen on February 5, 2021 at 5:09 pm

    This just popped up and I had the ingredients to hand for the pasta dish (not the pesto unfortunately) so made it and it was oh so rich and dreamy!

    • Niki on February 5, 2021 at 8:03 pm

      Hi Ellen
      Happy you liked – even without the pesto!
      Love
      Niki xxx

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