Aubergine Pasta Sauce

6 servings
20 min

Incredibly creamy and summery pasta that is ready in under 20 minutes!

Vegan


Pesto is easy, it’s summery and it tastes delicious, but the issue with the classic basil pesto, which is my husband’s favourite sauce, is that it doesn’t have any veg, so for a balanced meal you should serve it alongside something else. That’s why I love to incorporate veg directly into the pesto when I make it! It’s quicker and I also have more chances that my kids will eat the veg!


Nuts are also amazingly healthy, very good plant-based source of protein and copper, and should be consumed daily, and this recipe ticks that box too!


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Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients

  • 2 3/4 cups pasta
  • 4 medium aubergines (eggplants)
  • 2 garlic cloves, crushed
  • A handful of basil leaves, roughly torn
  • 3/4 cups cashew nuts
  • 1/2 cup nutritional yeast (or Parmesan if non-vegan)
  • 2 tbsp olive oil, plus 1 tbsp for cooking the aubergines
Instructions

Wash the aubergines, trim the ends and chop up into smallish pieces (no need to be precise).
Cook them for 15 minutes in a pan with 1 tbsp olive oil and half a glass of water.
In the meantime, boil the pasta following the packet’s instructions.
In either a high power blender or the container of a hand-blender, add all the other ingredients as well as the aubergines once they are nice and soft and starting to brown.
Blend everything together and add some of the boiling water from the pasta to the mix until you reach the desired creamy consistency. I added about 1 glass. Season to taste.
Once the pasta is ready, mix it with your pesto and serve.
Tips
  • For a stronger flavour (but slightly less creamy texture) try substituting the cashew nuts with walnuts! Or do half and half for the best of both worlds.
This Italian Family
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