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Plant-based Eggplant + Tomato Pasta
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Pasta
Cuisine
Plant-Based
Servings
4
Ingredients
1x
2x
3x
pasta of choice - this sauce is enough for four servings
2
tbsp
EVOO
1
large white onion
cubed
1
clove
garlic
crushed
1
egg plant
cubed
3/4
tsp
himalayan sea salt
1
tsp
black pepper
1
tbsp
coriander powder
1
tsp
cumin powder
1/2
tsp
cinnamon powder
1
can whole tomatoes
Instructions
Bring water to boil in large pot.
Into a large sauce pan add your EVOO, onion, garlic and eggplant. Cook this on medium heat for 10 minutes, till golden.
Add salt to water and add your pasta once boiled and cook as instructed.
Add spices to your sauce pan mixture and stir well. Cook on low heat for 5 minutes and stir frequently to avoid burning.
Now add your tomatoes. Bring mixture to a boil then simmer for 10 more minutes. Using a spoon break down the tomatoes.
Transfer mixture into a high speed blender. Blend till smooth and silky.
After you've strained your pasta add a serving to a bowl, cover with sauce, and garnish with pine nuts and fresh basil!
Enjoy!
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