This hearty, healthy veggie pasta dish is an absolute winner. I love the combination of creamy tomato sauce and bursts of fresh pesto. It is the perfect quick-dish for nights in with loved ones, which happens to be every night at the moment!

Cooking time 20-30 minutes,  serves 2-4 (depending on portions)

Ingredients

•  Chickpea penne pasta (can use different pasta, but this one is my favourite)
• 1 medium aubergine/eggplant, cubed
• 1/2 onion, diced (any will do, I used red)
• 1 garlic clove, finely diced
• 1/4 cup hot water (may need more)
• 1 tbsp white wine vinegar
• 1 tsp olive oil
• 1-2 tsp herb salt
• 2-4 tbsp pesto (depending on how much you want, homemade or store bought, I used a dairy-free one)
• 1 jar tomato pasta sauce of choice
• 1/4 cup coconut cream (can add more if desired)
• Optional garnishes:
  • Mozzarella (or any cheese of choice, I used plant-based cheese)
  • Truffle oil
  • Nutritional yeast

Method

1. Heat a non-stick pan, option to add olive oil if desired.
2. Sauté the aubergine, onion and garlic with herb salt and vinegar.
3. Once it starts to soften lower the heat, add 1/4 cup hot water, place a lid on and allow to cook for 10-15 minutes, checking periodically (toss the aubergine and add more hot water if absorbed too quickly).
4. While to aubergine mix cooks, make the chickpea penne pasta according to packaging instructions.
5. Once the aubergine mix is well-cooked and soft, add the tomato pasta sauce and coconut cream.
6. Mix it all together until it is well combined and then turn off the heat.
7. Drain the pasta once done and add to the tomato & aubergine sauce, mixing it all together so the pasta is coated nicely.
8. Place into your serving dish, add drops of the pesto all around and serve.

Grind fresh rock salt and black pepper on top , and serve with our without the suggested toppings – there is plenty flavour going on already!