pasta (whatever kind you like best)
1 tinned chopped tomatoes
vegetable stock cube
vegan soy buttery spread
a little oil
basil to taste (I use fresh, but dried is fine too)
About the ingredients: the list above is just a guide. I always use onions and usually mushrooms, but I vary the eggplant according to who I'm cooking for.
Preheat your oven to 400 degrees/gas mark 6.
Cook the pasta according to packet instructions.
Meanwhile, saute the onion and eggplant for around five minutes, adding the mushrooms until they are cooked.
Drain the pasta and add it to the vegetable mixture, along with the chopped tomatoes. Crumble in a vegetable stock cube and basil. Stir to ensure everything is mixed together, and transfer to an oiled oven proof dish.
Top with small dots of vegan soy buttery spread, and cook in the oven for twenty minutes.
It's good served with garlic bread, or a side salad.