Creamy Eggplant Pasta

A rich and satisfying vegan pasta sauce served over fettuccine with a sprinkle of vegan parmesan.

Course Main Course

Cuisine American, Italian

Keyword aubergine, aubergine pasta sauce, beginner friendly recipes, budget friendly, budget friendly vegan recipe, convenience, creamy eggplant pasta, creamy pasta recipe, creamy pasta sauce, easy weeknight dinner, eggplant, eggplant pasta, eggplant pasta sauce, low budget vegan recipe, plant based weeknight dinner, quick dinner, vegan weeknight dinner, weeknight dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 500.9

Author carleigh

Equipment

Ingredients

2 tbsp extra virgin olive oil
375 gram fettuccine
2 vine tomatoes
1 small eggplant sliced in half
4 cloves garlic
5.5 oz tomato paste one small can
1 heaping scoop vegan cream cheese
pasta water to thin
2 tbsp nutritional yeast
1 tsp salt
2 tsp paprika
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
Black pepper to taste
vegan parmesan grated

Instructions

Cook the pasta according to package directions, reserving at least one cup of the pasta water.
In the meantime, heat a large skillet with a lid over medium heat and drizzle olive oil across the bottom of the pan.
Once the pan is warm, add the sliced eggplant cut side down, along with the whole tomatoes and garlic to the pan. Lower the heat to medium low, cover the pan, and allow the eggplant and tomatoes to steam for 10 minutes. Once you remove the lid, you should be able to carefully peel the eggplant and tomatoes, discarding the skin.
Once the skin is removed, carefully use a potato masher or the back of a fork to mash the eggplant, tomatoes and garlic into a thick sauce. At this time, add the tomato paste and spices. Stir until combined and warmed through.
Now add the pasta and the pasta water and toss. Finish with vegan parmesan and more salt and pepper as desired.

Notes

Use penne, rigatoni, or spaghetti instead of fettuccine if that's what you have.

Cooking veggies in the pan is quicker but you are welcome to roast them in the oven or air fryer for an even deeper flavor.

Gluten-free? Swap wheat pasta for rice or lentil pasta.

Add spinach or kale during the final minute of cooking to boost the nutrient count even more and add a splash of color.

For extra protein, you can serve some crispy tofu cubes or edamame on the side.

If you local stores don't carry vegan cream cheese, whip up a batch of tofu cream. It's delicious, I promise!

Nutrition