Two of my great loves – Aubergine & Pasta – combined together in a delicious and easy weeknight dinner! Totally vegan, or veggie if you desire grated cheese on top! A warming, delightful dinner.
1/2 tsp chilli flakes
1/4 tsp cinnamon
Flat leaf parsley
Pasta – 75g each
Roast the aubergine, with a little oil and roast in the oven (about 180 degrees Celsius) for 30 minutes.
Meanwhile, cook pasta to packet instructions.
In a saucepan, gently fry an onion until golden and soft. Set aside. Add the passata with the chilli flakes and cinnamon and heat gently.
When the pasta is cooked, drain thoroughly and mix with the passata and the onions and a little chopped parsley.
Split into bowls. Top with the lovely crispy aubergine and enjoy and serve!
Love, A x