This is a perfect meal to make midweek, just through some fresh tomatoes and aubergine in a baking dish with garlic and thyme, season and drizzle with oil and roast on low. Stir through some pasta of choice and serve with a dollop of homemade pesto (optional), green salad, and a sprinkle of fresh herbs. It’s simple and tasty, with minimal fuss.
500g pasta shape of choice
4 medium aubergine chopped into 1 inch cubes
1 k tomatoes, I use a mixed of large and cherry, ideally vine. Halved or quartered.
1 large red onion roughly diced
5-6 springs fresh thyme
Whole bulb of garlic cloves removed and bashed
4 tbsp. Olive oil
Salt and pepper
60g toasted pine nuts
Juice ½ lemon
¼ cup extra virgin olive oil
1 garlic clove
2tbs nutritional yeast
1 tsp sea salt
a good grind of black pepper
100g basil thick stems removed.
Fresh basil and thyme leaves
Pre heat the oven to 160°C.
Place all the ingredients for the sauce into a large oven dish or baking tray, give it a good stir to combine and place in the hot oven. Stir every 15minutes, until the vegetables are soft golden and some lightly charred. It may take a little longer than 45 minutes.
Once the vegetables are done you can cover with foil and keep warm in a low oven until you’re ready to serve.
Whilst the vegetables are cooking, make your pesto. Hold back 2 tbsp. of pine nuts and add the rest of the ingredients to a high speed bleeder and pulse until desired consistency, you don’t want it too smooth and paste like. You can use a pestle and morter, if preferred but start with the garlc, basil and nuts and gradually add the oil and lemon.
Set aside covered until ready to use.
When you’re ready to serve, boil the pasta to the packets instructions, I always take a minute or two off for al dente.
Take your vegetables out of the oven, remove any thyme stalks and garlic skins. With a folk squish all the garlic cloves you come across to a paste and stir through the veg.
Once the pasta is cooked drain and add to the tray with the vegetables, giving everything and good stir to coat.
Serve in bowls with a dollop of pesto to stir through, a sprinkle of extra pin nuts and some fresh herbs scattered on top.
You may like to serve a green salad and bowl of vegan parm on the side too.