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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

Ingredients

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

Method

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.