Simple Vegan Roasted Aubergine and Peppers Spaghetti
Simple Vegan Roasted Aubergine and Peppers Spaghetti
Servings: 2 people
Ingredients
- 1/2 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 small aubergine cubed and roasted
- 2 Romano peppers sliced and roasted
- 2-3 tbsp vegan creme fraiche
- 2 handfuls grated vegan Parmesan
- 1 ladle pasta water
- 1/4 tsp crushed chilli optional
- 1/2 tsp mixed herbs
- salt and pepper to taste
- olive oil both for baking and cooking
Instructions
- Place the vegetables in the oven in a roasting dish, coat the bottom of the dish with some olive oil. Roast them on 175 Celsius for about 30-40 minutes.
- At about halfway through the vegetables baking, cook the spaghetti. Save a ladle of pasta cooking water for later.Chop the onions and heat them in a sauce pan or wok pan until they are translucent. Add the roasted vegetables and all the spices and herbs. Simmer for a few minutes. Mix the grated vegan Parmesan cheese with the vegan creme fraiche and spoon it into the veggie ragout. Simmer for another 2 minutes.
- Add the pasta water and then the spaghetti too. Turn off heat. Serve immediately.
