Creamy Roasted Eggplant and Tomato Pasta Recipe

Introduction

This creamy roasted eggplant and tomato pasta is a comforting, plant-based dish bursting with rich flavors. Roasting the vegetables brings out their natural sweetness, while the creamy sauce makes every bite irresistible. It’s perfect for a cozy weeknight dinner.

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 for serving
• Fresh parsley, chopped, for serving

Instructions

1. Step 1: Heat the olive oil in a large deep pan over medium heat. Place the halved eggplants cut side down in the pan and sprinkle a pinch of salt on the cut surfaces. Add the tomatoes and peeled garlic cloves. Cover with a lid and cook for 20 to 25 minutes until the vegetables are soft and collapsing, flipping the eggplant halfway through if needed.
2. Step 2: Using tongs, peel away the skins from the tomatoes and eggplants and discard them. Mash the soft vegetables and garlic directly in the pan with a potato masher or fork until you have a thick, chunky sauce.
3. Step 3: Stir in the 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 and stir until the sauce turns creamy and smooth. Let it gently bubble for 2 to 3 minutes, stirring occasionally.
5. Step 5: While the sauce simmers, cook the linguine or spaghetti in salted boiling water until al dente. Reserve some pasta water before draining the pasta.
6. Step 6: Add the cooked pasta directly into the sauce and toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it until every strand is coated.
7. Step 7: Serve immediately, topped with extra vegan parmesan and freshly chopped parsley.

Tips & Variations

• For a nuttier flavor, try roasting the garlic cloves before cooking.
• If you prefer a spicier dish, increase the amount of red pepper flakes or chili crisp.
• Substitute oat cream with coconut cream or cashew cream for a different creamy texture.
• Use gluten-free pasta if needed, ensuring cooking time matches package instructions.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or oat cream to restore the sauce’s creaminess. This dish is best enjoyed fresh but keeps well for quick next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cream instead of vegan cream?

Yes, fresh cream can be used as a substitute and will create a richer sauce, though the recipe is designed to be fully plant-based.

Do I have to peel the eggplants and tomatoes?

Yes, peeling off the skins after cooking helps create a smooth, creamy sauce by removing bitter or tough textures from the vegetables.

Creamy Roasted Eggplant and Tomato Pasta Recipe

---

★★★★★

4.8 from 57 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This creamy roasted eggplant and tomato pasta is a rich, flavorful vegan dish that combines the smoky depth of roasted eggplant and tomatoes with a smooth, velvety oat cream sauce. The pasta is tossed in a spiced, chunky vegetable sauce enhanced with vegan parmesan and chili crisp, creating a perfect balance of smoky, spicy, and creamy flavors. It’s an excellent plant-based meal that’s comforting and hearty.

---

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 to ensure even cooking.
2. Peel and mash: Once the vegetables are soft, use tongs to peel away the tomato skins and eggplant skins, discarding them. Mash the cooked vegetables together directly in the pan using a potato masher or fork until you achieve a thick, chunky sauce texture.
3. Season: Add the salt, black pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan to the sauce. Stir everything together well and allow it to simmer for a couple of minutes to meld the flavors.
4. Add the cream: Pour in the oat cream and stir until the sauce becomes creamy and fully combined. Let the sauce bubble gently for 2 to 3 minutes to develop a luscious texture.
5. Cook the pasta: While the sauce simmers, cook the linguine in salted boiling water until al dente according to package instructions. Reserve some pasta water before draining.
6. Combine: Add the cooked pasta directly into the sauce and toss to coat every strand evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.
7. Serve: Plate the pasta and finish with extra vegan parmesan and fresh chopped parsley for garnish and added flavor.

Notes

• Use ripe tomatoes for the best flavor and natural sweetness.
• If you can’t find oat cream, substitute with any plant-based cream like cashew cream or coconut cream.
• Adjust the red pepper flakes and chili crisp based on your preferred spice level.
• This dish can be made gluten-free by substituting the linguine with gluten-free pasta.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: roasted eggplant pasta, vegan pasta recipe, creamy vegan sauce, plant-based pasta, roasted tomato sauce