Spaghetti with Aubergine, Tomatoes and Vegan Ricotta

If you have been following me for a while you might have realized that I love pasta! I eat pasta at least three times a week and I love playing around with it, discovering new recipes and trying our new things. Pasta can definitely be part of a healthy diet there are only four important things to remember:

  • Do not overuse cream

  • Do not use store bought sauces

  • Do not overcook your pasta - it should always be “al dente” or almost cooked

  • Do not overeat (depending on your BMI and how much you move during the day you should be eating from 100g to 150g of pasta)

Today I decided to make something a little more fun and serve the spaghetti inside the aubergine, with this recipe I recommend around 110g pasta per person as you will also be eating the aubergine and will get full faster.

I tried the New Roots Vegan Ricotta for the first time to make this dish 100% vegan and was blown away - it tasted amazing and the texture was perfect!

I really hope you enjoy this recipe :)

Prep Time: 15 Minutes

Cook Time: 40 Minutes

IMG_2962.jpg

Ingredients for 2 people:

  • Eggplant - 1 Large (make sure you get a nice and round eggplant rather than long and skinny)

  • Cherry Tomatoes - 15/20

  • White Onion - 1

  • Spaghetti - 220g

  • New Roots Vegan Ricotta (find it here) - 60g

  • Olive Oil

  • Salt & Pepper to taste

pexels-deon-black-5750363.jpg

Preparation:

  1. Pre-heat the oven to 180°C (360F)

  2. we start making this delicious dish by cleaning all our veggies and cutting our eggplant in half (keep the stem). We then take a spoon and remove all the eggplant flesh and put it aside. Sprinkle some olive oil into the eggplant halves, put them on a baking sheet with parchment paper or a baking pan. Let them cook for 30 Minutes (or until they get soft).

  3. Now we start making our delicious sauce. In a pan, add some olive oil and the eggplant flesh you extracted earlier. Add a glass of water and let simmer at medium/ high heat. After around 10 minutes add in the cut cherry tomatoes. Sprinkle some salt and pepper to taste and keep cooking.

  4. You can now prepare your pasta - bring some water to boil add salt and throw in your spaghetti. Once the spaghetti have been cooking for around 5 minutes take some of the cooking water and add it to your sauce. Keep cooking the sauce.

  5. When the spaghetti are almost done take a hang mixer and blend your sauce (make sure you don’t splatter tomato everywhere). Taste and add some salt or pepper if you want.

  6. Drain your spaghetti and put them in a bowl, add the sauce as well as the New Roots Vegan Ricotta and mix together.

  7. You can now remove your eggplants from the oven, take both halves and put them on a plate. Take your spaghetti and with the help of kitchen thongs and a spoon roll them up and serve them inside the eggplant.

  8. When serving you can add some Vegan Ricotta or sauce on top if there is any left and sprinkle some parsley or basil.

Side note: Yes you can definitely eat the eggplant skin it’s not there just for show :) Just make sure you cooked it well in the oven and that it’s not hard and chewy.

Previous
Previous

Zucchini and Potato Healthy Gratin

Next
Next

Meatless Meatballs with Affechrut