funcrab.pages.dev

Aubergine pesto tomaten

This meal is quick and simple, easy to batch cook to enjoy warm or cold throughout the week.

Ingredients

  • Pesto:
  • 50g pine nuts
  • 15g basil leaves
  • 1 tablespoon nutritional yeast
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 tbsp water
  • Parmesan sprinkle:
  • 40g pine nuts
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • Pasta:
  • ½ medium aubergine, cubed
  • 200g cherry tomatoes
  • Olive oil
  • 150g pasta shapes
  • 1 red onion, very small dice
  • 2 large garlic cloves, crushed
  • 2 handfuls kale, de-stemmed and torn

Directions


1.

I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pesto pasta love x

 

.

Personally, my favourites are Aleppo chili flakes. You can use red or white onion, depending on your preference.

Pesto: This adds a vibrant green colour and herbaceous flavour to the sauce. They add that into the sauce when you’re bringing it all together.

  • Make sure you don’t overcook the pasta!

    You could even add some garlic cloves wrapped in foil to the roasting tray. Simply pulse together toasted pine nuts, nutritional yeast (for the cheesy flavour), garlic powder, ground turmeric, salt and black pepper.

    Roasted Aubergine and Tomato Pesto Pasta

    Roasted Aubergine and Tomato Pesto Pasta

    That’s it… it may seem like a long list of ingredients and three separate components, but they are all very easy and come together wonderfully.

    Add a drizzle of olive oil to a frying pan and add the red onion and garlic and cook for 5 minutes before adding the torn kale and fry for another 5 minutes. Blitz to a paste, scraping down the sides as necessary. It will taste best when it’s fresh. Plus, it’s packed full of fibre, making it a healthy and filling meal. Finely slice the onion and mince the garlic.

  • Heat a pan on medium with a tablespoon of good quality olive oil.
  • Sauté the onions.

    Usually, pesto pasta will not contain extra vegetables, but it goes so wonderfully well together. Just don’t overdo it, otherwise you will end up with soggy pasta.

  • Now add the roasted aubergine. Für eine vegane Variante können Sie Hefeflocken verwenden.
    → Muss man die Auberginen schälen?
    Nein, das Schälen ist nicht notwendig.

    We want the pasta to finish cooking in the pesto, and if it’s already cooked, it’s just going to become a soggy mess.

    • Potential variations

    • If you want to add some crunch and nuttiness to the dish, you can toast some pine nuts or walnuts and sprinkle them over the top.
    • For added heat.

    Schritt 05

    Das Gemüse in einen Mixer geben, den Parmesan und das Basilikum hinzufügen und alles in Impulsen mixen, bis die Konsistenz ein schönes Pesto ergibt.