This vegan and gluten-free aubergine lentil pasta recipe is so delicious and super quick to throw together. It is packed with flavour from the sun-dried tomatoes, spices and the star of the show is the yummy aubergine. I absolutely love this combination and I really hope you enjoy this recipe too. If you don’t like aubergine, you can substitute with zucchini or any other vegetable you prefer. That’s what I love most about these one-pot recipes, you can literally add whatever you like. Find all the recipe details below.
This aubergine lentil pasta Recipe Is:
- Vegan
- Gluten-free
- Dairy-free
- Nutritious
- Healthy
- Warming
- Hearty
- Satisfying
- Comforting
- Absolutely delicious
- Quick and easy to make
More vegan lunch and dinner recipes to try:
- One-Pot Lentil Pasta with Kale
- Roasted Vegetable Pasta in Creamy Tomato Sauce
- 3 Ingredient Quinoa Pizza Base with Fried Vegetables
- Creamy One-Pot Sun-Dried Tomato Pasta
- Chili Sin Carne Rice Bowl
- Red Lentil Bolognese
- Healing Winter Stew
- Easy Oat Potato Bread Rolls
- Vegetable Minestrone
If you try this easy aubergine lentil pasta recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Aubergine Lentil Pasta
This vegan and gluten-free aubergine lentil pasta is so delicious and packed with flavour. This dish is so easy and quick to throw together and perfect for meal prep as well.
Ingredients
- 250 g brown rice pasta
- 1 aubergine finely chopped
- 1 red onion finely chopped
- 3 cloves of garlic minced
- 2 tbsp tomato paste
- 6 sun-dried tomatoes oil-free
- 100 g red lentils washed
- 500 ml vegetable broth
- 400 g canned tomatoes
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika powder
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1 bay leave
- 1 tbsp coconut sugar
- fresh parsley
Instructions
- Cook the pasta according to package instructions and then set aside. Keep 100 ml of pasta water.
- In a large non-stick pan, sauté onion until translucent. You can add a little bit of water to prevent sticking. Then add the chopped aubergine and fry until slightly browned. Next add garlic and sauté for a further 2-3 minutes. Add all of the remaining ingredients to the pan except parsley.
- Bring to a boil and then let the sauce simmer covered on low-medium heat for 25 minutes. Then add in your cooked pasta and 100 ml pasta water and stir to combine.
- Add fresh parsley to serve.
