Vegan Eggplant and Tomato Pasta
Summary
Alright, you pasta lovers out there, I’ve got something special for you. Picture this: velvety eggplant, juicy tomatoes, and pasta intertwined in a dance of flavors. This Vegan Eggplant and Tomato Pasta isn’t just a dish; it’s a love letter to all things hearty and delicious. Hang tight, because I’m about to spill the beans—or in this case, the pasta—on how to whip up this magic in your kitchen.
Ingredients for Vegan Eggplant and Tomato Pasta
- Eggplant (or as some call it, Aubergine): One big fella, diced
- Tomatoes: Grab about 5 medium-sized ones, finely chopped
- Whole Wheat Pasta: Roughly 8 oz (or if you’re metric-minded, about 225 grams)
- Onion: One medium-sized one should do, finely chopped
- Garlic: Don’t skimp—4 cloves, minced
- Basil: Freshly picked, chopped up real nice
- Olive Oil: About 2 good drizzles or tablespoons
- Red Pepper Flakes: For those who want a kick, a sprinkle will do
- Salt & Pepper: As your taste buds dictate
- Vegan Parmesan: Optional, but trust me, you’ll want it
Preparation Time: Think 20 minutes of some fun chopping and dicing
Cooking Time: Another 20 minutes of fragrant anticipation
Serves: About 4 hungry souls
Nutritional Bits Per Serving of Vegan Eggplant and Tomato Pasta
- Calories: A manageable 320
- Protein: A solid 10 grams
- Fat: 7 grams
- Carbs: 55 grams for that good energy
- Dietary Fiber: A whopping 9 grams
- Sodium: Just a touch, 200 mg
Let’s Get Cooking:
- First off, get that pot of water boiling. A pinch of salt should do the trick.
- Toss in the pasta once it’s bubbling. Check the back of the packet to get them perfectly al dente.
- Grab a pan, heat up the olive oil. Medium flame works wonders.
- Those onions? Throw them in. Cook until they’re singing—or well, translucent.
- Garlic’s turn. Just a quick minute in the pan.
- Now, in with the eggplant. Keep at it till it’s all soft and tender.
- Time for tomatoes. Let them mingle till they’re soft and saucy.
- A bit of seasoning now – salt, pepper, and some red pepper flakes. Get everything nice and friendly in there.
- Don’t forget about your pasta. Drain it, then introduce it to that glorious sauce.
- Basil’s the last to join the party. Toss it in, stir, and bask in the aroma.
A Few Pointers:
- Fancy an extra depth? Try roasting the eggplant before.
- Almond milk can add a creamy touch if that’s your jam.
- No whole wheat? No problem. Use any pasta that calls to you.
Time to Plate Up:
- Heap that Vegan Eggplant and Tomato Pasta on a plate. Look at that beauty!
- A bit of vegan parm on top? Go on, you deserve it.
- Maybe a fresh green salad on the side or some crusty bread. And if you’re really out to impress, a nice chilled drink.
Cooking’s not just about eating; it’s an experience, an adventure. This Vegan Eggplant and Tomato Pasta? It’s like that novel you can’t put down, a song you keep humming. Give it a shot, have some fun, and enjoy every bite. And remember, your kitchen, your rules! Cheers from all of us at AH7, bringing flavors to life.
Vegan Eggplant and Tomato Pasta
Alright, you pasta lovers out there, I’ve got something special for you. Picture this: velvety eggplant, juicy tomatoes, and pasta intertwined in a dance of flavors. This Vegan Eggplant and Tomato Pasta isn’t just a dish; it’s a love letter to all things hearty and delicious. Hang tight, because I’m about to spill the beans—or in this case, the pasta—on how to whip up this magic in your kitchen.
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Nutritions
Nutrition Facts
Vegan Eggplant and Tomato Pasta
Amount per Serving
Calories
320
% Daily Value*
Fat
7
g
11
%
Sodium
200
mg
9
%
Carbohydrates
55
g
18
%
Fiber
9
g
38
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Eggplant or as some call it, Aubergine: One big, diced
- Tomatoes: Grab about 5 medium-sized ones finely chopped
- Whole Wheat Pasta: Roughly 8 oz or if you’re metric-minded, about 225 grams
- Onion: One medium-sized one should do finely chopped
- Garlic: Don’t skimp—4 cloves minced
- Basil: Freshly picked chopped up real nice
- Olive Oil: About 2 good drizzles or tablespoons
- Red Pepper Flakes: For those who want a kick a sprinkle will do
- Salt & Pepper: As your taste buds dictate
- Vegan Parmesan: Optional but trust me, you’ll want it
Instructions
- First off, get that pot of water boiling. A pinch of salt should do the trick.
- Toss in the pasta once it’s bubbling. Check the back of the packet to get them perfectly al dente.
- Grab a pan, heat up the olive oil. Medium flame works wonders.
- Those onions? Throw them in. Cook until they’re singing—or well, translucent.
- Garlic’s turn. Just a quick minute in the pan.
- Now, in with the eggplant. Keep at it till it’s all soft and tender.
- Time for tomatoes. Let them mingle till they’re soft and saucy.
- A bit of seasoning now – salt, pepper, and some red pepper flakes. Get everything nice and friendly in there.
- Don’t forget about your pasta. Drain it, then introduce it to that glorious sauce.
- Basil’s the last to join the party. Toss it in, stir, and bask in the aroma.
Notes
A Few Pointers:
1. Fancy an extra depth? Try roasting the eggplant before.
2. Almond milk can add a creamy touch if that’s your jam.
3. No whole wheat? No problem. Use any pasta that calls to you.
Time to Plate Up:
– Heap that Vegan Eggplant and Tomato Pasta on a plate. Look at that beauty!
– A bit of vegan parm on top? Go on, you deserve it.
– Maybe a fresh green salad on the side or some crusty bread. And if you’re really out to impress, a nice chilled drink.
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