250g chickpea dried pasta spirals
4 tbsp extra virgin olive oil
1 brown onion, diced
1 garlic clove
1 carrot, peeled and diced
1 tbsp fresh thyme
1 sprig rosemary, chopped finely
1 eggplant, diced small
1 zucchini, peeled and diced
1 cup button mushrooms, sliced
1 x (400g) can lentils, drained and rinsed
¼ cup porcini mushrooms, rehydrated
1 jar of tomato passata
½ cup grated vegan cheese
Salt & pepper
In a pan, heat olive oil on medium heat.
Add onion, garlic, carrot, thyme and rosemary. Sauté for 3 to 4 minutes or until tender.
Place eggplant, button mushrooms and zucchini into the pan and cook for a further 5 minutes or until the eggplant is soft.
Deglaze pan with porcini hydrating liquid. Reduce by half.
Chop porcini roughly and add to the pan. Cook for 2 minutes.
Pour in tomatoes and lentils. Bring to the boil and reduce to a simmer.
Cook for 15 minutes until the sauce is thick and rich.
In a pot of boiling salted water, cook pasta as per packet directions.
Add salt and pepper to taste.
Strain cooked pasta and add to the pan.
Fold in vegan cheese to pasta and serve.
Serve and enjoy with family and friends!