Aubergine, courgette and tomato pasta

    30 min

    This summery pasta with ripe, fresh tomatoes, courgettes and aubergines is a delicious vegan meal. Sometimes I add pitted black and green olives - it's up to you!

    1 person made this

    Serves: 4 

    • 500g fusilli pasta
    • 3 tablespoons extra virgin olive oil
    • 1 onion, finely chopped
    • 1 garlic clove, crushed
    • 2 courgettes, trimmed and cubed
    • 1 aubergine, trimmed and cubed
    • 400g fresh ripe tomatoes, diced
    • salt and pepper, to taste
    • 1/2 teaspoon dried chilli flakes, or to taste
    • 3 tablespoons freshly torn basil leaves

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook pasta in lightly salted, boiling water until al dente, according to the instructions on the packet; drain.
    2. Heat oil in a pan over medium heat; add onion and garlic and cook until softened. Stir in courgettes, aubergines and tomatoes; season with salt, pepper and chilli flakes. Simmer sauce for 8 to 10 minutes, or until tomatoes have broken down and courgettes are soft.
    3. Stir in cooked pasta until well combined; top with fresh basil and a drizzle of extra virgin olive oil.

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