• 150g Vegan twisty pasta (or non vegan, if that doesn't matter)
  • 1 aubergine, cubed
  • 250g ripe tomatoes, quartered
  • 2 garlic cloves, halved
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh mint, chopped
  • 1/2 fresh lime - juice

This is ace, really really simple, a great one to do for mates, or when you’ve got a lot on, you just prep it, set the veg going (drink lots of wine if you’re with friends) and then after 30 minutes chuck the pasta on and mix it all together and serve. The lime and coriander/mint may sound like an odd mix but it balances out the sweetness of the roast veg perfectly. With friends make some good homemade garlic bread (you could use Alex’s recipe from here). And use vegan pasta if you’re doing a vegan version, although I used a fancy ‘Seeds of Change’ spinach pasta here and it was IMMENSE. Recommended. Here we go.

Prep Time: 10 | Cook Time: 40 | Servings: 2

Nutritional info (per serving):  409 kcal, 57g carbs, 16g fat, 12g protein

Ingredients:

Preheat the oven to 200’c. Cube your aubergine and quarter or eighth your tomatoes, halve your garlic, pop them in a roasting tin with half of the olive oil, season well, and roast for 30-40 mins. Set the timer for 30 and start the pasta then.

prep everything else, occasionally turning the veg in the oven

when the veg has been in for 30 minutes check it, if done, turn off an leave in to stay hot while you do the pasta, or leave it in for 10 minutes more while that cooks. Here is a picture of pasta cooking:

When cooked, drain, return to the warm pan and add the roasted veg, herbs, seasoning, squeeze in the lime, and the rest of the olive oil, stir through.

serve! Add parmesan gratings if you’re not vegan, and serve with garlic bread if you fancy CARBTASIA. Which is a level of being, man.

tasty easy pasta.