Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake
Ingredients
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250 gr spinach pasta (here I used Agrozymi’s pasta)
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1 onion
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1 garlic clove
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1 big eggplant
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10 white mushrooms
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2 tbsp olive oil
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300 gr tomato puree
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1 tsp oregano
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1 tsp salt
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1 tsp pepper
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½ cup white wine
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1 tsp sugar
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Parsley chopped
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Vegan parmesan (I used to THE VEGAN PARMEGIO GRATED from Green Vie Foods)
Method
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Cook the pasta according to the recommended time printed on the packaging. Strain and set aside.
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Chop the onion and garlic and saute in a deep pan with the olive oil.
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Cube the eggplant, peel and slice the mushrooms and add them into the pan as well. Cook them until they start to brown slightly.
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Add the wine and wait until it evaporates.
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Pour in the tomato puree, some water (100-150 ml), add the salt, the pepper, the oregano and the sugar and cook over low heat for about 10 minutes or until the sauce thickens.
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When the sauce is ready combine it with the pasta and mix for 1-2 minutes
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Serve with vegan parmesan, the chopped parsley and some freshly ground black pepper.