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Mushroom & Aubergine Pasta Sauce - Orgran

  • Cook Time: 1h



  • 2 tablespoons olive oil
  • Salt
  • 1 tablespoon tamari, gluten free
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • mushrooms, chopped
  • 1 medium aubergine
  • tempeh
  • no added salt diced tomatoes
  • 1 cup water
  • 1 tablespoon no added salt tomato paste
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • season to taste with freshly ground black pepper
  • 1 package ORGRAN Pasta of Choice, cooked as per packet instructions


  • 1. Preheat oven to 180°C / 360°F.
  • 2. Slice the tempeh into thin 2cm (¾") square pieces and marinate in the tamari and half of the oil for about 20 minutes.
  • 3. Drain then spread on a baking tray and bake for 20 minutes. Set aside.
  • 4. Dice the aubergine into 2cm (¾") cubes and place in a colander with a little salt mixed through.
  • 5. Allow to sit for 10 minutes and then wash the salt off and allow to drain. In the mean time cook pasta as per pack directions.
  • 6. Heat the rest of the olive oil in a large frypan and sauté the onion for a few minutes.
  • 7. Add the crushed garlic, chopped mushrooms and the diced aubergine. Cover the frypan and cook on allow heat until the aubergine is soft.
  • 8. Stir in the tomatoes, water and tomato paste. Bring to the boil and simmer for 5 minutes.
  • 9. Add the chopped fresh herbs, seasonings and the baked tempeh pieces and simmer for 5 minutes more before serving with the pasta.