Hot aubergine pasta with black beans and peanut butter sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

The Chinese black beans called for in this recipe are soya beans that have been fermented and salted.


  • 450 g fresh or dried penne pasta
  • 4 tablespoons vegetable or sunflower oil
  • 1


Cook the penne in a large pan of boiling salted water until al dente and drain well. Heat both oils in a wok or large frying pan, add the diced aubergine, ginger and garlic and stir-fry over a low heat for 2-3 minutes. Add the black beans and green chilli and stir for a further 2 minutes. Add the sugar, hoisin sauce and peanut butter and cook until reduced and thickened. Add the pasta to the sa