Paccheri Con Melanzane

Paccheri Con Melanzane

This recipe for Paccheri con Melanzane features pasta with aubergine, tomato, and vegan ricotta. The dish is easy to prepare and bursting with flavour. The aubergines are cooked until soft and combined with a rich tomato sauce made with red onion, garlic, basil, and a touch of apple cider vinegar. The addition of vegan ricotta made from cashews and nutritional yeast adds creaminess to the dish. Serve the sauce over cooked pasta, garnished with fresh basil and vegan parmesan for a delicious and satisfying meal.

Serves: 2

50 minutes

Cook time

Ingredients

Natalia

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  • 2 large aubergines
  • 2 tins of tomatoes
  • 1 tbsp tomato paste
  • 0.5 a red onion
  • 3 cloves of garlic
  • A big handful of basil
  • A handful of cashews
  • 1 heaped tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • Salt & pepper
  • Olive oil

🔄Natalia Rudin's Suggested Substitutes

Aubergines Zucchini or Bell Peppers
Tins Of Tomatoes Fresh Tomatoes or Tomato Sauce
Red Onion Yellow Onion or Shallots

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