HP – Saucy Eggplant Tomato Pasta
- Updated on Oct 23, 2022
HP – Saucy Eggplant Tomato Pasta
A tasty vegan eggplant and tomato pasta with navy beans and kale. Super healthy and super tasty!
Servings:2
Calories:636kcal
Equipment
Ingredients
- 3 clove garlic
- 1 small eggplant (about 6 oz = 170g)
- â…“ cup roasted bell peppers in oil (or piquillo peppers)
- 6 oz pasta
- 4 tsp olive oil
- 1 cup small cherry tomatoes
- 2 tbsp sugar
- 1 can navy beans (can be a 14 or 15 oz can, it's 240g rinsed)
- 2 sprigs thyme
- 1 sprig rosemary
- 1 ½ tbsp cornstarch
- 2 oz kale leaves, torn (or cavolo nero)
- 1 handful basil, fresh
Instructions
- Roughly chop garlic.3 clove garlic
- Dice eggplant.1 small eggplant
- Slice bell peppers or piquillo peppers.â…“ cup roasted bell peppers in oil
- In a pot with 2 ½ cups of boiling water add 1 tsp of salt and the pasta. Mix and cook until al dente. Then take the pasta out, saving all the water (do not throw it away, we will use it later).6 oz pasta
- Meanwhile, in a large saucepan add the olive oil over medium heat. Add the eggplant and tomatoes and cook until the eggplant is slightly brown and the tomatoes begin to burst.4 tsp olive oil, 1 cup small cherry tomatoes
- Add garlic, peppers and sugar. Cook over high heat until the veggies are golden and caramelise with the sugar.2 tbsp sugar
- Add rinsed beans, thyme, rosemary and pasta water. Scrape the bottom to release any stuck bits of veggies.1 can navy beans, 2 sprigs thyme, 1 sprig rosemary
- Dissolve cornstarch in a couple of tbsp of COLD water and add to the pot. Mix and boil until the texture of the liquid is like a sauce.1 ½ tbsp cornstarch
- Add pasta and torn kale leaves. Fold into the veggies. If necessary, cook a couple of minutes more, until the sauce holds onto the pasta.2 oz kale leaves, torn
- Taste and add black pepper per taste. Also add extra salt if you need it.
- Top with basil leaves and serve.1 handful basil, fresh
Nutrition
Nutrition Facts
HP – Saucy Eggplant Tomato Pasta
Amount per Serving
Calories
636
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
1085
mg
47
%
Potassium
1113
mg
32
%
Carbohydrates
115
g
38
%
Fiber
14
g
58
%
Sugar
20
g
22
%
Protein
23
g
46
%
Vitamin A
3614
IU
72
%
Vitamin C
72
mg
87
%
Calcium
194
mg
19
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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