Home Recipes Spaghetti with Roast Aubergine Bolognese

Spaghetti with Roast Aubergine Bolognese

Jassy Davis
Cooking time
Serves2 people
Vegetarians Vegans
Spaghetti with Roast Aubergine Bolognese

This veggie version of spag bol is made with chunks of aubergines roasted till tender and caramelised, which you'll stir into a rich cherry tomato sauce. Served with wholewheat spaghetti and topped with pine nuts, parsley and basil oil, this pasta dish is suitable for freezing so you can always save some for later.

3 ratings
layout 3 comments

Ingredients

  • 1 aubergine
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 red pepper
  • 2 garlic cloves
  • 1 tbsp dried Italian herbs
  • 330ml cherry tomato passata
  • 180g wholewheat spaghetti
  • A handful of flat leaf parsley
  • 1 tbsp basil oil
  • 25g pine nuts

Prep: 10 mins | Cook: 25-30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the green top off the aubergine. Finely chop the aubergine into 1cm-thick cubes and pop in a roasting tin. Season with salt and pepper, drizzle over some olive oil and toss to mix. Roast for 25-30 mins till soft and a little charred at the edges. Turn the aubergine after 15 mins to help it cook evenly.
2. While the aubergine roasts, peel and finely chop the onion and carrot. Trim and finely slice the celery. Halve the pepper, scoop out the seeds and white pith, then finely chop it.
3. Warm a pan over a medium heat. Add a splash of olive oil, the onion, carrot, celery and pepper. Season with a pinch of salt and pepper. Fry over a medium heat for 5-8 mins till glossy, stirring often. While the veg cook, peel and grate or crush the garlic.
4. Add the garlic and Italian herbs to the pan. Stir and fry for 1 min. Stir in the tomatoes. Half fill the tin with water and pour into the pan. Stir well, then bring to the boil. Half cover the pan with a lid. Simmer on for 15-20 mins till thickened. Stir every so often.
5. While the sauce cooks, bring a large pan of salted water to the boil. Add the spaghetti, cover and simmer for about 8-10 mins till the spaghetti is cooked but not too soft. It should still have a little bite to it.
6. Stir the roast aubergine into the tomato sauce. Taste and add more salt and pepper, if it needs it.
7. Drain the spaghetti. Divide between two warm plates or bowls and top with the roast aubergine sauce. Serve straight away.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

BetterWorld

Rating

Absolutely delicious. The recipe didn't say but I toasted the pine nut kernels and scattered them on top - brilliant substitute for what would have been parmesan (pre-vegan). Will definitely make again.

Rating

Lovely meal, will certainly be making again!

so flavoursome!

Rating

An excellent recipe that really brought home the taste for a true ragu