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

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.

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.

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.

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.

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.

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.

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.

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.

Dinner

Creamy Roasted Eggplant and Tomato Pasta Recipe

Introduction