Aubergine and peppers are all in season right now (it’s July when I’m writing this) and since we sell fresh produce in Refillogic I always buy my own veg too. It’s the best organic produce from the Isle of Wight, so it would be rude not to, plus when we can’t sell them all before the next delivery, me and my business partner have to eat them. Zero waste means zero waste! Not complaining though.
So I had the peppers and aubergine but I didn’t fancy a tomato base pasta this time. We eat that all the time, I just wanted something different. And that means either naked pasta or pasta with cream. Well creme fraiche and vegan, that is.
It’s pretty straight forward and like I always say, if you aren’t vegan, swap the vegan non-dairy ingredients for dairy. Entirely up to you. It will work wither way.
Although, this requires roasting the veg and it takes 30-40 extra time, I strongly recommend to do it. Roasting brings out the flavours much better, it’s just so much nicer and it tastes so differently, than just tossing them onto the oily onions – the aubergine soaks up all the oil immediately and it’s just not as nice as roasted. IT’s an extra time, but it’s dead time, you can sit down or do something else in the meantime you don’t have to watch them over.
Another tip is: don’t forget to save some pasta cooking water for the sauce.
Simple Vegan Roasted Aubergine and Peppers Spaghetti
- 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
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.