Vegetarian blue cheeseburger pasta
An indulgent pasta dish without being overwhelming that lifelong vegetarians will love, as well as anyone wanting to switch up your weeknight routine.
Servings: 8 portions
Ingredients
- 1 yellow onion diced
- 2 aubergine 550g, peeled and chopped
- 300 g mushroom finely chopped
- 1 tbsp oil
- 2 tbsp flour
- 250 ml tomato sauce passata
- 2 bouillon cubes
- 500 ml water
- 250 g cherry tomatoes halved
- 225 g pasta shells
- 1 tbsp oregano
- 1 tsp salt
- 300 g blue cheese diced
- 200 g cheddar cheese shredded
Instructions
- Dice yellow onion
- Peel aubergine and dice in to small pieces.
- Finely chop the mushrooms.
- Cook onion, aubergine and mushroom in oil in a sauteuse or other wide brim pot for 5 minutes.
- Halve cherry tomatoes.
- Add flour and stir into aubergine mix, cook for 1 minute.
- Add tomato sauce/passata, bouillon cube, water and halved tomatoes.
- Stir to mix all ingredients and to dissolve flour.
- Add the uncooked pasta to the pot with salt and oregano. Stir to combine.
- Place a lid on the sauteuse and let simmer for 12 minutes. Stir every now and then so pasta does not stick to the bottom.
- Check pasta is al dente. Your type of pasta will decide the cooking time.
- Turn off the heat and add in diced blue cheese and shredded cheddar cheese, stir until melted.
- Serve while hot.