Seafood-less Spaghetti


Seafood spaghetti without the seafood part…a bit pointless right? Well whenever my boyfriend makes himself some sort or seafood pasta dish, I find myself incredibly jealous. Not because of the fishy smell that permeates the room or the sight of him de-shelling prawns with his fingers. What I love is the combination of ingredients used in such dishes and the aromas they create when they cook together. I started thinking about a suitable vegan replacement and not just the obvious choice of tofu.

In the end I decided on the trusty aubergine; it brings it’s own level of flavour to the dish and the chewy textures makes a great seafood replacement.

INGREDIENTS (serves 2)
•4 tbsp extra virgin olive oil
•1 medium aubergine
•200g spaghetti
•3 cloves of garlic, crushed
•1 tsp chilli flakes
•150g of cherry tomatoes, halved
•300ml white wine
•A handful of chopped flat leaf parsley
•Black pepper to season
•1/2 a lemon

1) Slice the aubergine vertically into three slices and then cut those in half.

2) Heat half the oil in a frying pan and gently sizzle the aubergine slices until golden on each side; you want them soft but not cremated! Once this is done, place on kitchen roll to absorb the oil and set aside.
3) Add the spaghetti to a pan of boiling water and cook until al dente. In the meantime, heat the remaining oil and gently sauté the garlic and chilli, shortly followed by the cherry tomatoes.
4) Once the tomatoes begin to soften slightly, add the drained spaghetti and wine, mixing well. Cut the aubergine into 2cm thick strips and then stir them into the dish.
5) Season with pepper, add the chopped parsley and serve. Place 1/4 of a lemon on each dish and enjoy!


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