Roasted Aubergine and Tomato Pasta with Basil Pesto

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2.5 cups of pasta shape of choice

subheading: Sauce:

4 medium aubergine chopped into 1-inch cubes

1 tomato, I use a mixture of large and cherry, ideally vine. Halved or quartered.

1 large red onion roughly diced

5 to 6 springs fresh thyme

The whole bulb of garlic cloves removed and bashed

4 tbsp. Olive oil

Salt and pepper

subheading: Pesto:

½ cup of toasted pine nuts

Juice ½ lemon

¼ cup extra virgin olive oil

1 garlic clove

2tbs nutritional yeast

1 tsp sea salt

a good grind of black pepper

½ cup of basil thick stems removed.

subheading: To serve:

Fresh basil and thyme leaves

Green salad

Vegan parmesan

Directions at thebeet.com

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