Chilli, Aubergine & Sundried Tomato Pasta | Vegan


Chilli, aubergine & sundried tomato pasta!

This has got to be one of my new favourite pasta dishes! It’s full of flavour and I will also use any excuse to add chilli oil into a recipe for some extra spice! 

This recipe is quick and easy and can be made within under an hour so if you need some mid-week meal inspiration this one is for you!


Serves: 1 

You will need:

- 50g rigatoni pasta
- 1 aubergine
- 4 sundried tomatoes
- 2 garlic cloves
- 1 tbsp pine nuts
- 1 tsp Italian herbs
- 1/4 tsp onion powder
- 2 tbsp chilli oil


1. Preheat the oven to 200c.
2. Cut the aubergine in half and use a knife to score lines on both sides length and widthways. Brush with a little bit of olive oil and place the aubergine halves on a baking tray in the oven for 35 minutes.
3. Cook the pasta according to packet instructions.
4. Once the aubergine has cooked, scoop out the centre into a blender and add the sundried tomatoes, garlic cloves, pine nuts, Italian herbs, onion powder and chilli oil. Blend until smooth.
5. If the texture is too thick, add a small amount of pasta water to the blender and blend again until smooth.
6. Pour the cooked pasta into a pan along with the sauce and cook on medium heat until the sauce is warm.
7. Add some extra Italian seasonings, salt and pepper to taste.
8. Finally serve and top with some more pine nuts!

I also have a reel on my Instagram where I show you just how easy it is to make this dish, so you can find me @veganshannon and tag me in any recreations!

What's your favourite pasta dish?

Love Always,
Shannon x

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