Creamy Eggplant and Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Peel and mash. Once everything is soft, use tongs to peel away the tomato skins and eggplant skins and discard them. Mash everything together directly in the pan using a potato masher or fork until you get a thick, chunky sauce.

Step 3

Season. Add the salt, pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan. Stir everything together and let it simmer for a couple of minutes.

Step 4

Add the cream. Pour in the oat cream and stir until the sauce turns creamy and everything is well combined. Let it bubble gently for 2 to 3 minutes.

Step 5

Cook the pasta. Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.

Step 6

Combine. Add the cooked pasta directly into the sauce and toss to coat. If the sauce is too thick, add a splash of pasta water to loosen it up until every strand is coated.