This vegan pasta is one of my favourite weeknight meals. It’s very easy to make and is packed with colour and nutrients. It’s also a great low-calorie recipe option.
Ingredients (serves 4)
- 1 onion
- 3 garlic cloves
- 1 aubergine
- 200g chestnut mushrooms
- 1 courgette
- 2 large carrots
- 2 cans chopped tomatoes
- 1 can chickpeas
- Wholegrain pasta
- Heat a medium saucepan to medium heat and fry the diced onion and garlic with some olive oil until soft.
- Roughly chop the aubergine, mushrooms, courgette and carrots, and add to the saucepan, heating for around five minutes, until they become soft.
- Add in the chopped tomatoes and chickpeas, then leave to simmer for twenty minutes until the sauce starts to thicken and come together.
- Cook pasta according to cooking instructions, then serve with sauce. Add vegan cheese as an optional extra if desired.
What are the recipe’s health benefits?
Using a tomato-based sauce, with no added dairy such as cheese, butter or cream, means this recipe has less calories and can help you to maintain a healthy weight.
It’s also a good option for cutting down on the amount of saturated fats you eat, which tend to be found in more animal-based foods such as fatty red meat, high fat dairy and processed foods. Saturated fats can also increase the amount of bad cholesterol (also known as ‘LDL’ cholesterol) in the blood, which increases the risk of heart disease.
The chickpeas are a healthy source of plant-based protein, which helps to both maintain and build your body cells, and to keep your muscles healthy.
Coconut vegan curry
As this recipe has plenty of vegetables it’s a great source of vitamins, minerals and fibre, which can help you to maintain a healthy digestive system.