Indulge in the exquisite flavors of our Vegan Pasta with Creamy Eggplant and Tomato Sauce, a dish that promises to tantalize your taste buds with its delightful combination of creamy textures and rich, savory flavors. This recipe offers a unique twist to traditional pasta dishes, making it a must-try for any food enthusiast.
Dive into a world of culinary delight with our Vegan Pasta with Creamy Eggplant and Tomato Sauce. I first fell in love with this dish during a trip to Sicily, where I had the pleasure of enjoying it at a cozy, family-run trattoria. The creamy texture of the sauce combined with the subtle sweetness of the eggplant and the tanginess of the tomatoes left me craving for more.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Cuisine: Italian
Ingredients:
- 12 oz (340g) pasta of your choice
- 1 large eggplant, diced
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1/2 cup raw cashews, soaked in water for 4 hours or overnight
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Equipment/Utensils Required:
- Large pot
- Blender or food processor
Instructions:
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Saute the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the diced eggplant and cook for 5-7 minutes until softened. Add the cherry tomatoes and cook for an additional 3-4 minutes until they start to burst.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with the sauteed vegetables. Pour the creamy sauce over the pasta and vegetables. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Eggplant and Tomato Sauce with fresh basil leaves. Serve hot and enjoy this burst of Italian flavors!
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 15g
Vegan Pasta with Creamy Eggplant and Tomato Sauce
Ingredients
- 12 oz 340g pasta of your choice
- 1 large eggplant diced
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- 1 onion finely chopped
- 1/2 cup raw cashews soaked in water for 4 hours or overnight
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender or food processor, combine the soaked cashews, minced garlic, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
- Saute the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the diced eggplant and cook for 5-7 minutes until softened. Add the cherry tomatoes and cook for an additional 3-4 minutes until they start to burst.
- Combine Pasta and Sauce: Add the cooked pasta to the pan with the sauteed vegetables. Pour the creamy sauce over the pasta and vegetables. Toss until well coated.
- Serve: Garnish the Vegan Pasta with Creamy Eggplant and Tomato Sauce with fresh basil leaves. Serve hot and enjoy this burst of Italian flavors!
Notes
- Calories: 380
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 15g
