How To Make Roasted Aubergine, Tomato & Basil Pasta
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Serves:
Ingredients
- 2 large aubergines, sliced
- 4 ripe tomatoes, diced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/2 cup of fresh basil leaves, chopped
- 350g of pasta
Instructions
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Preheat the oven to 200°C (400°F).
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In a large baking dish, toss the sliced aubergine, diced tomatoes, minced garlic, olive oil, salt, and pepper until well coated.
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Roast in the preheated oven for about 25-30 minutes, or until the aubergines are tender and slightly caramelized.
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While the vegetables are roasting, cook the pasta according to the package instructions until al dente.
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Drain the cooked pasta and reserve 1/4 cup of the cooking water.
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In a large skillet, combine the roasted vegetables, cooked pasta, reserved cooking water, and chopped basil.
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Cook over medium heat for 2-3 minutes, stirring gently to combine all the flavors.
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Serve the roasted aubergine, tomato & basil pasta hot, garnished with additional basil leaves if desired.
Nutrition
- Calories : 310kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 50g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 10g
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