Because eating well doesn’t have to cost the Earth…
Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.
Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. This week, check out this hearty pasta dish – spaghetti with sun-dried tomatoes, aubergine and chilli…
4 shallots, finely sliced
2 cloves of garlic, finely sliced
2 tablespoons olive oil
1 medium aubergine cut in small cubes
1 teaspoon dried mixed herbs of your choice, or 1 tablespoon of fresh parsley finely chopped
115 g sliced sun-dried tomatoes, packed in oil, drained
1-2 fresh red chilli peppers, seeded and very finely sliced
230 g crème fraiche or light cream
340 g spaghetti
sea salt and pepper to taste
grated cheese for serving
In a frying pan sauté the shallots and garlic in the oil, covered, until soft for five to six minutes. Stir in the aubergine and cook for two to three minutes. Add the herbs, sun-dried tomatoes, and chilli peppers and stir well to mix. Turn the heat down to very low, cover again, and steam for 10 minutes, stirring occasionally.
Then add the crème fraiche or cream and heat through for a further five minutes. In the meantime cook the spaghetti according to instructions on pack. Puree the aubergine mixture in a blender or food processor, or mash to a paste, and season to taste salt.
Toss the sauce into the hot, well-drained spaghetti and serve immediately, with grated cheese.
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Image: Meat Free Mondays.