One Pot Pasta with Eggplants
You will want to make this spaghetti over and over again.
Ingredients
- 170 g carrot spaghetti from Melissa
- 1 eggplant
- 3 garlic cloves
- 1 1/2 cup tomato sauce
- 2 cups water
- salt
- black pepper
- 1 tbsp olive oil
- vegan shredded cheese
- parsley
Instructions
- We start by heating the olive oil in a wok or in a saucepan. Once warm, add the eggplants, garlic and a little salt and cook until soft for about 5-6 minutes.
- Set aside on a plate.
- Put the carrot spaghetti in the same pan. Add the water and the tomato sauce. Add salt and black pepper. Once they get a boil, lower the temperature and cover with a lid.
- Cook the pasta according to the instructions on the package.
- Check once in a while and add more water if needed.
- Once the time has passed, uncover it and throw the aubergines in the pasta. Stir and serve immediately with grated vegan cheese and parsley.