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

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 to ensure even cooking.
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.
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.
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.
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.
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.
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