Roasted red pepper & aubergine pasta sauce

Author: Richard Church

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Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. This simple dish uses storecupboard ingredients and the result is a rich, tomato pasta sauce with plenty of vegetables to keep you going.

Roasted red pepper pasta sauce

Roasted red pepper & aubergine pasta sauce

Recipe by Richard Church (

Serves: 4-6 | Prep time: 15 minutes | Cooking time: 45 minutes


  • 2 tbsp olive oil
  • 1 aubergine, diced
  • 2 small courgettes, diced
  • 200g mushrooms, diced
  • 3 cloves garlic, finely chopped
  • 1 x 480g jar of roasted red peppers (or nearest equivalent), drained and diced
  • 3 tbsp tomato puree
  • 1 tbsp dried oregano
  • 2 vegan and gluten-free stock cubes
  • 2 cans chopped tomatoes
  • ½ can cold water
  • 2 tbsp vegan and gluten-free Worcester sauce (we like Biona’s organic Worcester sauce)


  1. Heat the oil in a medium to large saucepan and fry the aubergine, courgettes and mushrooms together for about 10 minutes, stirring often.
  2. Add the garlic and cook for another 3 minutes, then add the roasted peppers. Cook all of this for a further 5 minutes, then add the tomato puree, oregano and stock cubes.
  3. Pour over the tomatoes and the water, add the Worcester sauce and then bring the whole lot to the boil.
  4. Reduce the heat and simmer for 30 minutes, until you have a thick and rich pasta sauce.
  5. Serve with your favourite spaghetti.

Looking for more recipe inspiration? Check out our collection of vegan aubergine recipes

Written by

Richard Church

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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