Pasta with Aubergine and Artichokes

Vegan

This is real burst of Mediterranean of loveliness. Quick too.

Serves:

Time:

30 mins

Ingredients:

450g/1lb pasta, such as pappardelle, noodles or penne
4 tbsp olive oil
2 onions, chopped
2 large aubergines, diced
4 cloves garlic, minced
2 cans artichoke hearts, drained & each cut into 2-4 pieces, according to size – not too small or they won’t keep their shape
15 sun-dried tomatoes, roughly chopped
3 tbsp capers, rinsed and drained
3 tbsp pine nuts
Handful fresh basil leaves, roughly torn
Florentino Parmazano or nutritional yeast flakes if required
Freshly ground black pepper
Salt if required (remember capers are quite salty, so be cautious!)

Method:

1. Bring large saucepan of water to boil for pasta.

2. Cook for 10-12 minutes, according to packet instructions and how soft you like pasta.

3. Meanwhile, heat oil in a large pan and add onion and aubergine.

4. Cover and cook gently for 7-10 minutes or until aubergine tender.

5. Add garlic and cook for further 1-2 minutes.

6. Add artichokes and add to mixture, along with sun dried tomatoes and capers.

7. Toast pine nuts in dry saucepan & stir so they turn golden but don’t burn.

8. When pasta ready, drain in colander then return to still hot pan.

9. Add aubergine mixture and season with salt* and black pepper.

10. Serve on warm plates and scatter with pine nuts and basil.

11. Serve Parmezano or yeast flakes if using.

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Comments

Submitted by Anonymous on April 25, 2012 - 7:24pm.

This is just delicious! You can also substitute the pasta for brown rice and mix it up the same at the end of cooking. A good squeeze of lemon juice can work wonders too if, like me, you find it a bit too oily! Very versatile and quick too...nomnom!