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    Spelt pasta with aubergine & sun-dried tomato ragù

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    Spelt pasta with aubergine & sun-dried tomato ragù

    • Vegan
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 2


    3 sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp of their oil
    1 onion, chopped
    2 cloves garlic, crushed
    1 carrot, coarsley grated 
    1 large aubergine, cut into 2cm cubes
    3 sprigs thyme
    1 tbsp tomato purée
    ¼ tsp ground allspice
    180g wholegrain spelt spaghetti
    Handful basil leaves and toasted flaked almonds, to serve


    1 Put the 2 tbsp sun-dried tomato oil in a large lidded sauté pan or casserole over a medium-high heat. Add the onion and garlic, then fry for 2 minutes. Add the carrot, aubergine, sun-dried tomatoes and thyme. Season, cover and fry for 10 minutes, stirring from time to time, until everything has softened.

    2 Uncover, add the tomato purée and allspice, then fry for another 10-15 minutes, stirring regularly until the vegetables are golden and starting to caramelise.

    3 Meanwhile, cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Before draining, scoop out a mugful of the cooking water. Add the pasta to the vegetables, along with a good glug of cooking water. Toss together to combine, adding more water as needed to help the sauce coat the pasta. Serve immediately, scattered with the basil and flaked almonds.

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