You will need:
A packet of long macaroni pasta
10 cheery tomatoes sliced into half
5-6 to button mushrooms (sliced)
2 cups automate purée
1/2 cup dairy free milk
1 eggplant (cubed)
1 cup of pumpkin cubed
1 cloves of garlic chopped finely
1 shallot chopped finely
3 tbsp olive oil
2 carrots (cubed)
Pinch of salt
How to make it:
Preheat oven to 180 ° degrees Celsius. Place the cubed carrot and pumpkin on a backing tray and toss around in a bit of olive oil. Then bake for about 20 min or until completely cooked.
Add the pasta into a large pot of boiling water and add a pinch of salt to the water.
In a medium pot, sauté the garlic and shallot in a bit of oil or water until golden brown. Then add the eggplant and the mushrooms as well as the cherry tomatoes and cook with the lid on for 5-6 min.
Season eggplant with salt, cayenne pepper and chili flakes. Then add the tomato purée and cook for 5 min.
Lastly add the plant based milk and the nutritional yeast to the the sauce. Make sure to keep it on low heat for this step.
Rinse the cooked pasta with cold water and then add back into the pot with a drizzle of olive oil.
Place on a serving plate and add the creamy mushroom eggplant sauce.
Place the baked pumpkin and carrot over the top.
Garnish with some fresh greens and pepper.
Makes 4-5 Servings