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