Creamy Roasted Eggplant and Tomato Pasta

Prep Time

Cook Time

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5 **Cook the pasta.** Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
6. 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.
7. Step 7 **Serve.** Plate up and finish with extra vegan parmesan and fresh chopped parsley.

Photo

Source