Creamy Roasted Eggplant and Tomato Pasta

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Creamy Roasted Eggplant and Tomato Pasta

Whole eggplant, tomatoes, and garlic cloves cooked down in a pan until silky soft, then mashed into a rich, smoky sauce with oat cream, chili crisp, and vegan parmesan. Tossed with linguine for the ultimate comfort pasta.

Prep Time 5

Cook Time 30

Servings

Calories 681kcal

Cost $6

Ingredients

Sauce

2 medium eggplants halved lengthwise
3 large tomatoes tops cut off
6 to 8 garlic cloves peeled
3 tbsp olive oil
1 tsp salt plus a pinch for the cut surfaces
½ tsp black pepper
1 tsp smoked paprika
½ tsp red pepper flakes
2 tbsp chili crisp
2 tbsp vegan parmesan
1 cupoat cream or any vegan cream

Pasta

10.5 oz linguine or spaghetti
Reserved pasta water as needed

To Serve

Extra vegan parmesan
Fresh parsley chopped

US Customary - Metric

Instructions

Cook the vegetables. Heat the olive oil in a large deep pan over medium heat. Place the halved eggplants cut side down and sprinkle a pinch of salt on the cut surfaces. Add the tomatoes and garlic cloves. Cover with a lid and cook for 20 to 25 minutes until everything is completely soft and collapsing. Flip the eggplant halfway through if needed.
Peel and mash. Once everything is soft, use tongs to peel away the tomato skins and eggplant skins and discard them. Mash everything together directly in the pan using a potato masher or fork until you get a thick, chunky sauce.
Season. Add the salt, pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan. Stir everything together and let it simmer for a couple of minutes.
Add the cream. Pour in the oat cream and stir until the sauce turns creamy and everything is well combined. Let it bubble gently for 2 to 3 minutes.
Cook the pasta. Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
Combine. Add the cooked pasta directly into the sauce and toss to coat. If the sauce is too thick, add a splash of pasta water to loosen it up until every strand is coated.
Serve. Plate up and finish with extra vegan parmesan and fresh chopped parsley.

Notes

Keeping the lid on is essential. The steam softens the eggplant and tomatoes without needing to add any liquid. Salting the cut surfaces draws out moisture faster and helps the eggplant cook more quickly. The skins peel off easily with tongs once fully cooked. Chili crisp adds both heat and a deep, savory crunch. This sauce also works great with penne or rigatoni.

Nutrition