Oven-baked Pasta with Tomato & Veggies
pasta (whatever kind you like best)
1 tinned chopped tomatoes
onion
eggplant
mushrooms
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.
SO HOW'D IT GO?
Absolutely fabulous!!!!!!!! I am SOLD!!! There was a dish I liked at a local Italian Deli very similiar to this; but used LOTS of evoo and I came not to like it. This is the absolutely perfect rendition of that dish. I used a little evoo and then some veg broth to keep veggies from sticking when sauteeing. A very good recipe to use up leftover cooked spaghetti, which is what I did. Helped clean out the fridge! THANK YOU candystripedlegs!!!!!!!!!!
Pretty dag gone good!! :)>>>
Yum! I had some tofurkey sausages I had been meaning to try, so I subbed those for the mushrooms. Mushrooms would be really good instead though. I added both yellow and green onions, and served this with whole wheat penne pasta and it was great. In my opinion, the eggplant is not optional- it really made the dish-- so so yummy. Thanks!