Pasta Recipes Vegetarian

Aubergine and red lentil tagliatelle

Aubergine and red lentil tagliatelle

This is a delicious dish which combines the smoky goodness of aubergine with the sweetness of tomatoes. And don't worry if certain family members don't like aubergine … they won't even notice it is there!!
If you don't fancy pasta, you could serve this dish with some crusty bread and a side salad instead.
Prep Time 10 minutes
Cook Time 45 minutes
Course dinner, lunch, maincourse
Cuisine dairyfree, Vegan, Vegetarian


  • 1 large aubergine
  • 4 cloves garlic peeled and finely sliced
  • 1 leek (or onion) finely sliced
  • Oil
  • 400 g tinned tomatoes you could chop fresh and add instead
  • 1 tbsp lemon juice
  • Salt
  • Pepper
  • 150 g red lentils
  • 350 g tagliatelle


  • Start by putting the whole aubergine in the oven and cooking (200°) for 30 minutes. You want the skin to blister. Once cooked remove from the oven and allow to cool
  • Meanwhile, heat some oil in a large, lidded pan and soften the leeks and garlic – this will take about 10 minutes
  • Add the lentils, tomatoes, lemon juice and a little salt and pepper to the leeks and garlic – stir
  • Pop the lid on and cook (on low) for 15 minutes
  • If your aubergine isn't ready yet, remove the pan from the heat until it is!
  • Halve your aubergine and scoop out the middle. Roughly chop and add to the pan with the lentils, leeks etc along with ½ tin of water (about 200ml)
  • Bring to the boil and then reduce the heat, pop on the lid and simmer for 15 minutes (if the lentils aren't cooked just add a little more water and continue to cook)
  • Now it's time to cook your pasta – bring a large pan of salted water to the boil and cook according to the packet's instructions
  • Drain, reserving a little to add to your pasta sauce
  • When everything is ready, add the tagliatelle to the pasta sauce with the reserved water and toss to combine … enjoy!
Keyword comfortfood, cookingforfamily, famillyfood, pastarecipes
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