Go Back

Roasted Aubergine & Courgette Pasta Bake

Another recipe from www.animalaid.org.uk website which I've turned into a bake. By roasting the veg first then baking you get much richer and intense flavours from the dish.
Course: Main Course
Keyword: pasta, pasta bake, vegan bake, vegan pasta bake


  • 350 g pasta I always use wholegrain
  • 1 aubergine (eggplant) diced
  • 1 large courgette diced
  • 1 red onion chopped
  • 1 jar tomato pasta sauce 500g
  • 1 tsp rosemary
  • 1 tsp thyme
  • Pink/sea salt & pepper
  • Vegan Parmesan/nutritional yeast to sprinkle on top
  • vegan cheese grated


  • Preheat oven to 200oC/392oF
    To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes.

    While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. By heating the sauce it reduces the cooking time in the oven. Drain the pasta and add to the pasta sauce. Turn up the heat and stir until covered in the sauce. Pour into an oven proof dish and top with grated cheese and a good sprinkle or Parmesan or nutritional yeast (gives it a slight crisp). Bake for 15-20 minutes until the cheese is golden and slightly browned. Serve with salad and garlic bread.



TIP: When cooking the pasta cook it for 1-2 minutes less than the packet says. When you bake the dish it will continue cooking and you don't want mushy overcooked pasta. I always use wholegrain pasta but you can use which ever you prefer including gluten free. My pasta pack said to cook for 12 minutes so I cooked it for 10. If you don't have the specific herbs you can use 2 tsp of mixed herbs.