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Before you jump to Aubergine, tomatoes and olives pasta sauce (vegan) recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Mostly, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be totally nourishing and it’s good for you to consume them. There are several foods that really can raise your moods when you eat them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.
Eggs, believe it or not, are fantastic for helping you combat depression. Just see to it that you do not throw out the egg yolk. The egg yolk is the most important part of the egg in terms of helping you cheer up. Eggs, the yolk especially, are stuffed full of B vitamins. B vitamins can be terrific for raising your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–function better. Eat some eggs to jolly up!
As you can see, you don’t need to eat all that junk food when you want to feel better! Try some of these suggestions instead.
We hope you got insight from reading it, now let’s go back to aubergine, tomatoes and olives pasta sauce (vegan) recipe. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Take aubergines
- Prepare shallots
- Take vegetable stock cube
- Use olives (better if without the pips to avoid accidents)
- Use tinned tomatoes (I used tinned cherry tomatoes)
- Get sugar
- You need pasta
- Use basil
Instructions to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
- Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
- Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.
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