Thank you Sacla for sponsoring this recipe!
When you read “char-grilled aubergine”, you already know this recipe is gonna taste good. Plus, it’s a pasta dish… so it was already off to a good start, really.
It’s packed with veggies, bursting with flavour and is both vegan & gluten-free so it’s something everyone can enjoy. Kids will love this too!
And such is the life of a food blogger, who often has to eat her dishes cold (after extensive photographing and styling – often rushed by the motivation of eating) I can confirm that this pasta dish is also delicious eaten cold and would make a tasty packed lunch.
So save those leftovers…
The grilled aubergine (or eggplant’s) subtle earthy, smoky flavour makes the most beautiful pesto flavour.
I’m using Sacla’s new No.3 Char-grilled Aubergine Pesto but if you can’t get hold of this where you live, this works wonderfully with other pesto flavours.
I love using a mixture of mediterranean vegetables in my recipes, you just can’t go wrong with the combination of tomatoes, peppers, aubergine and courgette.
And you can’t beat fresh produce roasted at home but if you are short on time, you can also buy a pre-roasted or grilled mixture from the freezer aisle at the supermarket. Handy for those people who don’t have an oven too!
📖 Recipe
Veggie Pasta with Char-grilled Aubergine Pesto (Vegan + Gluten-free)
A flavourful dish that is great served hot or cold! Naturally vegan and can be made gluten-free.
Ingredients
For the vegetables
- 1 tbsp olive oil
- ½ medium courgette, cut into chunks
- 8 cherry tomatoes
- 1 red and yellow bell pepper, cut into chunks
- ½ red onion, cut into chunks
- Salt and pepper, to taste
For the pasta
- 200 g 4 cups Dried gluten-free fusilli pasta
- 3 tbsp Sacla Char-grilled Aubergine Pesto
- Salt and pepper, to taste
Instructions
For the vegetables
- Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
- Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
- Roast for 30 minutes.
For the pasta
- Cook the pasta according to the packet's instructions. Drain the pasta about a minute before it's ready and return to the pan with the pesto. Stir to coat then take off the heat.
- Stir in the roasted vegetables. Season with salt and pepper, to taste, then serve. Enjoy!
Notes
Cheat's version:
Use a frozen mediterranean vegetable mix and quickly heat in a frying pan before mixing with the pasta.
Linda from Veganosity says
Pesto, aubergine, and pasta. SOLD! This looks amazing, Aimee.
Dianne's Vegan Kitchen says
That pesto looks amazing! I wish we could get it here.
Sophia | Veggies Don't Bite says
I love how different our language can be…courgette, aubergine…it’s like I’m reading another language! Haha! But regardless, pasta is my weakness so I’d stuff my face with any of it! Looks delicious!
Jenn says
Sounds delicious! Pesto is such a versatile ingredient to have on hand. I haven’t seen these, but I’ll have to keep an eye out. I want to dive into that bowl!
Stacey } Goodness is Gorgeous says
Yum! Pasta and pesto are such a great go-to during the week, I’ve been living off recipes like this lately! Hope you’re well lovely :)