Creamy Roasted Eggplant and Tomato Pasta Recipe
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.
- 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
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
- 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, 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.
- 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.
- 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 thoroughly. If the sauce is too thick, add a splash of pasta water to loosen it until every strand is beautifully coated.
- 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
