Creamy Roasted Eggplant and Tomato Pasta Recipe

Introduction

This creamy roasted eggplant and tomato pasta is a comforting, flavorful vegan dish that combines tender roasted vegetables with a rich, smooth sauce. It’s perfect for a satisfying weeknight dinner that feels indulgent yet wholesome.

Ingredients

• 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 (240 ml) cup oat cream or any vegan cream
• 10.5 oz (300 g) linguine or spaghetti
• Reserved pasta water as needed
• Extra vegan parmesan, to serve
• Fresh parsley, chopped, to serve

Instructions

1. Step 1: 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 around them. Cover with a lid and cook for 20 to 25 minutes until everything is soft and collapsing. Flip the eggplant halfway through if needed.
2. Step 2: Once soft, use tongs to peel away and discard the skins from the tomatoes and eggplants. Mash the vegetables together directly in the pan using a potato masher or fork until you have a thick, chunky sauce.
3. Step 3: Stir in 1 teaspoon salt, black pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan. Let the sauce simmer for a couple of minutes to blend the flavors.
4. Step 4: Pour in the oat cream, stirring until the sauce turns creamy and well combined. Let it bubble gently for 2 to 3 minutes.
5. Step 5: Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
6. Step 6: Add the cooked pasta directly into the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it until every strand is covered.
7. Step 7: Serve the pasta topped with extra vegan parmesan and fresh chopped parsley for a bright, flavorful finish.

Tips & Variations

• For extra depth, try roasting the eggplants and tomatoes under a broiler before simmering to add a smoky flavor.
• Swap oat cream for coconut cream or cashew cream if preferred, keeping the sauce rich and dairy-free.
• Use spaghetti instead of linguine to change up the texture and appearance.
• Add sautéed mushrooms or spinach to the sauce for extra vegetables and nutrients.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant-based milk to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta to keep the dish gluten-free without sacrificing flavor or texture.

Is this dish spicy?

The red pepper flakes and chili crisp add a mild heat, but you can adjust the amounts to suit your spice preference or omit them for a milder sauce.

Creamy Roasted Eggplant and Tomato Pasta Recipe

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4.7 from 139 reviews

This Creamy Roasted Eggplant and Tomato Pasta features tender roasted eggplants and tomatoes cooked down into a rich, flavorful sauce. Enhanced with garlic, smoked paprika, chili crisp, and vegan parmesan, the sauce is blended with creamy oat cream to create a luscious vegan dish. Tossed with perfectly cooked linguine and garnished with fresh parsley, this comforting meal offers a delicious, plant-based take on classic creamy pasta dishes.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 (240 ml) cup oat cream or any vegan cream

Pasta

• 10.5 oz (300 g) linguine or spaghetti
• Reserved pasta water as needed

To Serve

• Extra vegan parmesan
• Fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. Season. Add the salt, black pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan. Stir everything together and let it simmer for a couple of minutes to meld the flavors.
4. 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 to thicken slightly.
5. Cook the pasta. Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
6. Combine. Add the cooked pasta directly into the sauce and toss to coat thoroughly. If the sauce is too thick, add a splash of pasta water to loosen it until every strand is beautifully coated.
7. Serve. Plate the pasta and finish with extra vegan parmesan and freshly chopped parsley for garnish and an added burst of flavor.

Notes

• Use ripe tomatoes for the best flavor impact in the sauce.
• Peeling the skins from the eggplant and tomatoes helps create a smooth texture.
• Adjust chili crisp and red pepper flakes based on your preferred spice level.
• Reserve pasta water to adjust sauce consistency and enhance creaminess.
• This recipe is fully vegan and can be made gluten-free by using gluten-free pasta.

Keywords: Creamy vegan pasta, roasted eggplant pasta, tomato pasta sauce, vegan linguine recipe, plant-based Italian pasta