Rich Spiced Tomato & Aubergine Pasta with Pesto | Rebel Recipes (2024)

• 2 onions sliced
• 1 tbsp olive oil
• 4 cloves garlic sliced
• 1 small aubergine sliced into small cubes
• 1 tbsp smoked paprika
• 2 tbsp tomato purée
• 1 tbsp tomato ketchup
• 1 tbsp rose Harissa paste or 1 tsp Harissa paste
• 400 g cherry tomatoes sliced
• 400 g can tomatoes
• 1/2 jar sun dried tomatoes drained and sliced
• 1 tsp sea salt
• Pinch chilli flakes
• 2 tbsp plant based milk
• 6 Lasagne sheets – dried not egg

For the pesto

• 30 g basil
• 50 g pine nuts
• 3 tbsp extra virgin olive
• Juice 1/2 lemon
• Pinch sea salt
• 3 tbsp nutritional yeast
• 50 g water

For the toppings

• Fresh dill
• A drizzle of olive oil
• Chilli flakes

• In a large pan, add the olive oil and onion and then fry the onion on medium for 8-10 minutes until soft.

• Add the garlic and stir to combine.

• Now add the aubergine and fry for 2-3 minutes to soften a little.

• Add the smoked paprika, harissa, ketchup and tomato purée and stir to combine, simmer for a minute then add cherry tomatoes, sun dried and tin tomatoes. Simmer for 15 minutes.

• Season with salt, pepper and chilli flakes and stir in the plant based milk

To cook the lasagne sheets

• In a large flat frying pan, add 3 lasagne sheets to boiling salted water.

• Boil for 12 minutes or until soft and just cooked in the middle.

• Refresh in cold water, set aside.

To make the pesto

• Add all the ingredients to a food processor and blitz to combine.

To serve

• Fold the lasagne sheets into the sauce.

• Top with fresh dill, extra virgin olive oil and chilli flakes.