Vegan Feasts: Essential Vegetarian Collection by Rose Elliot

Author:Rose Elliot [Elliot, Rose]
Language: eng
Format: mobi, epub
Publisher: HarperCollins Publishers
Published: 2015-05-28T07:00:00+00:00

variation

tomato sauce with aubergines (eggplant)

This is particularly good with a green pasta, such as tagliatelle verde. To make, follow the recipe above. Additionally, slice an aubergine (eggplant) thinly lengthwise, then cut the slices into strips about 5cm (2in) long x 2.5cm (1in) wide. Brush them lightly with olive oil and grill (broil) for 6–7 minutes, until tender. Put the pasta on warmed plates, pour the sauce over the top, then pile the aubergine (eggplant) strips on top of the sauce.

penne rigate with artichoke hearts, sun-dried tomatoes, olives and basil

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