Recipe #45 Fettuccine and aubergine [vegan]

Shopping list (2 portions)

200 gr dry Fettuccine

1 onion

1 can chopped tomatoes

1 garlic clove

1 aubergine

1 can of chickpeas

salt & pepper

dry oregano & 1/2 teaspoon of chili flakes

2 tablespoons of olive oil

You'll need a food processor

Method 

Cut the aubergine in half and place it on a oven proof dish. Season with salt and pepper and drizzle with olive oil. Let it roast in the oven for 30min on 200o C.

Cook the pasta al dente. (because it will go back into the pan). Drain the water (keep 1/2 cup of this water and cover the pasta with this water. This will prevent the pasta from sticking until you need it)

Heat a little bit of olive oil in a sauce pan, place the chopped onion and garlic clove and let it get golden. Add the tomatoes (i chop them into smaller chunks in the food processor so it's like a runny passata). Season and add the oregano (be generous) and add the chili in (if you like it spicy you can add more or sprinkle in cayenne pepper). Throw in the chickpeas and aubergine (diced). Let it thicken a bit and then mix the pasta in. You can turn off the heat after 1-2 minutes. Done ! (you can serve with grated parmesan if you eat dairy)

Recipe #38 Eggplant & Mushroom Lasagna

Shopping list (2-3 people)

6-10 lasagna pasta sheets

1 eggplant

1 onion

150gr of mixed mushrooms

1/4 cup of olive oil

seasoning (dry parsley, salt, black pepper, cayenne pepper)

1 can Chopped tomatoes

Grated Mozzarella (optional)

Method 

Dice the eggplant into small chunks. Chop the onion as small as you can or use a food processor.

Heat around 2 tablespoons of olive oil in a pan or wok and throw the eggplant in. Let it cook for 2-3 minutes and then add chopped mushrooms (I used 1 portobello mushroom and a mix of some white mushrooms and some forest mushrooms). Add seasoning and some more olive oil. Cover with the tomato can and cook for 1-2 minutes.

Get a small oven proof dish and layer the vegetables with lasagna sheets. Sprinkle with mozzarella cheese and dry parsley if you like. Serves 2-3 people in a small oven dish.

Recipe #9 Vegetable Pasta

Shopping list

• 1 courgette/ zucchini
• 1 aubergine
• 1 onion
• 1 can of chopped tomatos
• 2 cups of dry pasta
• salt + pepper
• olive oil
• dry oregano
• dry garlic powder
• (cayenne pepper or paprika if you like)

Method 

Cook the pasta until it's al dente, drain the water and add a bit of olive oil and dry parsley.

In a wok heat a bit of olive oil, add one chopped onion and let it fry until it's golden.

Add the chopped courgette and aubergine - season with salt and pepper and add a bit more of olive oil on top if it gets dry. (You can use other vegetables if you like)

When they are cooked add the tomato can and stir. Let the sauce thicken.

Serve on a pasta bed.

(I sprinkled a bit of grated mozzarella but you can leave this out for a vegan version)