Aubergine and courgette pasta bake

• 350g dried pasta
• 1 aubergine (diced)
• 1 large courgette (diced)
• 1 red onion (chopped)
• 2 garlic cloves (crushed)
• 1 jar of tomato pasta sauce (500g)
• 1 tsp rosemary
• 1 tsp thyme
• Salt & pepper
• Grated vegan cheese
• Vegan parmesan or nutritional yeast flakes

1. Preheat the oven to 200°C/fan oven 180°C/390°F.
2. To a large baking tray add the chopped vegetables and drizzle with olive oil and a pinch of salt. Using your hands toss the vegetables in the oil and bake in the oven for 25-30 minutes.
3. While the veg is roasting add the pasta to a pan of boiling water and cook for 1-2 minutes less than the instructions say.
4. In a large pan on a low heat pour in the pasta sauce, herbs, salt and pepper. By heating the sauce it reduces the cooking time in the oven.
5. Drain the pasta and add to the pasta sauce. Stir until covered in the sauce. Remove the vegetables from the oven, add to the pasta sauce and stir.
6. Pour into an oven proof dish and top with grated vegan cheese and a good sprinkle or vegan parmesan or nutritional yeast (gives it a slight crisp).
7. Bake for 15-20 minutes until the cheese is golden and slightly browned.

Serve with salad and garlic bread.

Tips and suggestions

• If you don’t have the specific herbs you can use 2 tsp of mixed herbs.
• We like to use wholegrain pasta, but you can use whatever you prefer, including gluten free. Pasta shapes (like penne or shells) work best with the vegetables and hold the sauce better than a long pasta like spaghetti or fettucine.
• This recipe is very flexible – you can add 150g mushrooms, or peppers or swap in your other favourites.