Recipes | Aubergine Tagliatelle

Aubergine tagliatelle

There’s nothing I like more than coming home after a busy day at work, and a freezing cold walk from the tube station, to a warm, hearty meal for dinner. Especially one that takes under an hour to prepare and cook, and allows you to get on with some household chores during said time frame too.
It might just look like any old bowl of pasta and sauce, but this dish was all made from scratch. I can’t stand buying pre-made jars of pasta sauce. Not only are they unhealthy, but also homemade sauces taste SO much better. Plus when making your own pasta sauce, you have free reign on whatever you wish to put into it, and however you prefer to season it.
For our pasta sauce we roasted a number of different vegetables in the oven for 30 – 40 minutes, and then brought it all together in a blender, cooked the pasta and using a griddle pan, fried some pepper and baby aubergines to garnish.
It was really that simple, and once your vegetables are in the oven roasting, you can leave them too it and use the time to get any house work out of the way before dinner. Perfect!
Ingredients (serves 3)
1 bag of fresh tagliatelle
1 onion, roughly chopped
4 large vine tomatoes, quartered
1 courgette, roughly chopped
5 baby aubergines, halved
1 pepper, sliced
Rapeseed oil
Salt and pepper
Basil leaves


1. Preheat the oven to 180 degrees. Add your onion, tomatoes, courgette and a drop of oil to a large roasting dish. Season with salt and pepper and mix together. Roast for 30 – 40 minutes, until softened.
2. About 25 minutes in, add a drop of oil to a griddle pan on a medium to high heat. Add the pepper and aubergine, turning the heat down a fraction, and fry for 10 minutes until chargrilled.
3. At the same time bring a pan of water to the boil and add your tagliatelle. You can use dried or fresh. Cook according to packet instructions.
4. Transfer your roasted vegetables to a blender or food processor, and blend into a pulp.
5. Drain the pasta and add the vegetable sauce to the pan. Stir thoroughly and serve into large bowls. Add some of the grilled pepper and aubergine on top, sprinkle with torn basil leaves and some black pepper. Add a little parmesan too if you like!

Homemade pasta sauce