A vegetarian pasta meat eaters will love


  • 1/2 an eggplant

  • 1 bunch broccolini

  • 1 x 400g tin artichoke hearts

  • 6+ brown mushrooms

  • 1 x 400g tin crushed tomatoes

  • 3-4 cloves garlic

  • Olive oil

  • Italian herbs of your choosing


  • 1.

    Preheat oven to 150 degrees.

  • 2.

    Slice eggplant first and lay out while you alice all other veggies.

  • 3.

    Then pay the eggplant dry and cube.

  • 4.

    Now drizzle the olive oil over a baking tray, throw veggies in, and drizzle with more olive oil and sprinkle with herbs of your choosing.

  • 5.

    Roast for approximately 20 mins, depending on your oven.

  • 6.

    While the veg is cooking, cook pasta based on packet instructions.

  • 7.

    In a pot, cook off the garlic, now add the tinned tomatoes, and then the now roasted vegetables.

  • 8.

    Cook, stirring, for roughly ten minutes or until all veggies are cooked.

  • 9.

    Top with Parmesan or fetta!


Any variation of veggies works! I sometimes add cauliflower or sun dried tomatoes or olives etc. I'm no vegetarian but I love this. It keeps well in the fridge!

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