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Creamy roasted eggplant and tomato pasta in a bowl garnished with herbs.

Creamy Roasted Eggplant and Tomato Pasta

A simple yet flavorful dish featuring creamy roasted eggplants and juicy tomatoes, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium eggplants, halved lengthwise These will give your pasta a creamy texture and rich flavor once roasted.
  • 3 large large tomatoes, tops cut off Adding a burst of freshness to your dish.
  • 6-8 cloves garlic cloves, peeled For a warm aromatic flavor.
  • 3 tbsp olive oil Base for roasting, making everything deliciously golden.
  • 1 tsp salt Essential for enhancing the flavors.
  • 1/2 tsp black pepper A touch of warmth goes a long way.
  • 1 tsp smoked paprika Adds depth with a hint of smokiness.
  • 1/2 tsp red pepper flakes For that slightly spicy kick that elevates the dish.
  • 2 tbsp chili crisp A final layer of flavor that livens things up.
  • 2 tbsp vegan parmesan (optional) For those who want that cheesy finish without dairy.
  • 1 cup oat cream (or any vegan cream) Makes everything silky smooth.
  • 10.5 oz linguine or spaghetti Your choice of pasta will serve as the perfect vehicle for the sauce.
  • to taste extra vegan parmesan for serving Because more cheese is always a good idea!
  • to taste fresh parsley, chopped for serving Adds a lovely touch of freshness.
Optional Add-Ons
  • 1 cup cherry tomatoes For a sweeter flavor.
  • 1 cup spinach or kale For extra greens.
  • 1 cup chickpeas For added protein.

Method
 

Preparation
  1. Begin by heating the olive oil in a large pan over medium heat.
  2. Once it’s shimmering, toss in the halved eggplants, garlic cloves, and tomatoes cut side down.
  3. Cover the pan with a lid and allow everything to cook for 20-25 minutes until the vegetables are soft.
  4. Flip the eggplants halfway through to ensure even cooking.
Mashing
  1. After the veggies are tender, remove them from the heat.
  2. Carefully peel off the skins from the tomatoes and eggplants.
  3. Use a fork or potato masher to mash the vegetables right in the pan to achieve a chunky consistency.
Seasoning
  1. Return the pan to medium heat and stir in salt, black pepper, smoked paprika, red pepper flakes, chili crisp, and optional vegan parmesan.
  2. Simmer everything together for a few minutes to allow the flavors to blend beautifully.
Combining
  1. Pour in the oat cream and stir until everything is well-combined and creamy.
  2. Let it bubble for about 2-3 minutes.
  3. While the sauce simmers, cook your pasta according to package instructions.
  4. Be sure to save a cup of that pasta water before draining.
  5. Add the cooked pasta to the sauce, tossing to combine thoroughly.
  6. If the sauce is too thick, drizzle in some reserved pasta water to reach your desired consistency.
Serving
  1. Plate up your creamy dish and top with extra vegan parmesan and chopped parsley.
  2. Enjoy your meal!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or vegetable broth.