This is a firm favourite of mine. I opened the fridge one evening to find I only had an aubergine and a red pepper left, and some sun-dried tomatoes in the cupboard…and so this recipe was made! The aubergine soaks up all the flavour, and it goes perfectly with the tomatoes, pepper, and red onion. I love to top it with some fresh spring onion for a little bit of crunch too.

Gluten-free pasta can be a bit disappointing, but I recently discovered Red Lentil Pasta, which is made out of red lentils (surprise, surprise) and is so much better than any gluten-free pasta I’ve tried. It’s also a great way to get some extra plant protein into your diet. My favourite thing about this recipe is that it takes only 30 minutes to make, perfect for a busy week day when you just need something speedy.

(Serves 2)

Ingredients:

  • 1 tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 medium aubergine
  • 1 red pepper
  • A handful of sun dried tomatoes (from a jar or from a packet)
  • 3 tbsp tomato paste
  • 1 tsp harissa spice
  • 1/2 a lemon, juiced
  • Fresh basil, chopped
  • Salt and pepper
  • A handful of spinach
  • 3 spring onions, sliced
  • 150g of Red Lentil Pasta

Method:

  1. Put a pan of water on to boil.
  2. In a frying pan, heat the oil and gently fry the onion and garlic until soft.
  3. Chop the aubergine into cubes and slice the pepper. Add these to the frying pan and fry for another 5-10 minutes.
  4. Once the water is boiling in the pan, add the pasta and simmer for 15-20 minutes until cooked.
  5. Add the harissa spice, tomato paste, lemon juice, chopped basil leaves, salt and pepper and about 100ml of water. Gently simmer for 15 minutes.
  6. Once the pasta is cooked, stir the spinach into the aubergine sauce and check for seasoning. Drain the pasta and mix in the sauce.
  7. Finally, slice the the spring onion and put them on the pasta once served into dishes.

Published by whatkatiedoes98

English Literature and Spanish student. Plant-based, athlete and food enthusiast

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