Description
A quick and easy weeknight pasta dish featuring creamy roasted eggplant and flavorful tomatoes, perfect for busy families.
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 3 large tomatoes, tops cut off
- 6 to 8 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 2 tbsp chili crisp
- 10.5 oz linguine or spaghetti
- Fresh parsley, chopped for serving
- 2 tbsp vegan parmesan (optional)
- 1 cup oat cream or any vegan cream (optional)
- Extra vegan parmesan for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil over medium heat in a large, deep pan.
- Place the halved eggplants cut-side down, along with the tomatoes and garlic cloves into the pan. Cover and cook for 20-25 minutes.
- Discard the skins of the tomatoes and eggplants once cooked. Mash the vegetables in the pan until chunky.
- Add in the salt, black pepper, smoked paprika, red pepper flakes, chili crisp, and optional vegan parmesan. Stir and simmer for a few minutes.
- Pour in the oat cream (if using) and stir until creamy, allowing to bubble gently for 2-3 minutes.
- Cook the linguine or spaghetti in salted boiling water until al dente, reserving a cup of pasta water before draining.
- Add the drained pasta to the creamy sauce and toss well. If too thick, stir in a splash of reserved pasta water.
- Serve hot, garnished with extra vegan parmesan and freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, eggplant, quick dinner, family meal, vegan dinner