Mediterranean Vegetable Pasta Recipe

This Mediterranean Vegetable Pasta takes little effort and is healthy. Aubergine, courgettes, tomatoes, olive oil… all Mediterranean jewels. And let’s not forget - pasta!


Makes: 3 servings

Difficulty: Easy

Mediterranean Vegetable Pasta Recipe


  • 2 tbsp olive oil

  • 2 large shallots (or onions)

  • 4 garlic cloves

  • 1 red bell pepper

  • 2 tomatoes

  • 2 tbsp tomato paste

  • 1 small can tomatoes

  • 1 aubergine (eggplant)

  • 1 zucchini (courgette)

  • 1 tsp dried thyme

  • 1 tbsp mixed herbs

  • 1 tsp parsley

  • 1 tbsp lemon juice

  • Salt and pepper to taste

  • 250 g/ 9 oz spaghetti pasta


  1. Before starting, roughly chop your aubergine and salt it generously. The salt will help get rid of excess liquid and bitterness. Let it sit in salt for at least an hour (you can do this overnight as well). Get rid of excess liquid.

  2. Roughly chop all the vegetables. Heat olive oil in a medium sized pan and add shallots and garlic. Cook for 3 minutes, stirring frequently, and add the bell pepper. Cook for 2 more minutes, then add the tomatoes, aubergine and zucchini and cook for 5-10 minutes, stirring regularly.

  3. Add tomato paste, canned tomatoes, dried thyme, mixed herbs, parsley, lemon juice and salt and pepper to taste and let cook on medium heat for 15 minutes. During this time cook your pasta per package instructions. Serve the vegetables in sauce over pasta.

Optionally, sprinkle with vegan parmesan. Don’t have store bought? Here’s how to make one yourself:


  • 1/3 cup raw cashews

  • 1.5 tbsp nutritional yeast

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp salt


    Using a food processor or coffee grinder, blend all ingredients together into a powder.

    (You can store this in the fridge for up to 3 weeks)

    Full props for this vegan parmesan recipe: Karissa’s Vegan Kitchen.

Mirna Ukraincik