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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.
Prep Time:5 minutes
Cook Time:25 minutes
Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: aubergine lentil pasta
Servings: 4

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.