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Friday, June 14, 2013

Orange pasta with eggplant and carrots (vegan)

A nice and fresh meal of pasta, quick to throw together and very light (no sauce). Also tastes warm and spicy (if you're a bit on the spicier side of life, like me, you'll enjoy it). 
This dish proves that with the proper seasoning and pairing, even the most calorie-poor and boring sounding dish can become very satisfying. :) The pasta is orange-colored and it contains 25% carrot and pumpkin, the eggplant and aubergine are gently fried with spices (the coriander is the key) and the whole thing gets a fresh touch from the parsley added at the end. Enjoy! :)

Last year: Cauliflower and soy croutons cream soup (vegan).
Two years ago: Straciatella cream pie (Italian).

Ingredients (serves 2):
  • 1 tablespoon olive oil
  • 1 tablespoon peanut oil
  • 1 eggplant
  • 1 carrot
  • 150-200 g mini orange pasta (ours were with 25% carrot and pumpkin puree)
  • 1 handful fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • salt and pepper to taste
 In a medium pan, put the oils and the coriander:

Heat and mix well. Add the chopped carrot:

Chop the aubergine and add it too (stirring once in a while). Boil the pasta according to package instructions:

Add lemon juice, salt and pepper to taste to the veggies. When the pasta is boiled, drain it (not very well) and put it in a large bowl. Add the veggies and mix:

Divide into plates. Chop the parsley and sprinkle on top. Dig in! :)

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