Eggplant and Tomato Pasta

If there is one thing I think we can all agree on is how comforting a bowl of pasta is. This Eggplant and Tomato Pasta is creamy, fragrant, and is made with plant-based cheese, pine nuts and basil. I love the spices in this dish because they bring out the natural sweetness of tomato and eggplant, and I swear, you’ll love this recipe for an easy weeknight dinner.

❤️ Why You’ll Love Eggplant and Tomato Pasta

• Flavorful: This delicious Eggplant and Tomato Pasta is full of flavor from the spices, to the fresh basil, to the tomatoes and eggplant. You’re going to love it!
• Easy: Pasta dishes should be easy. This dish is just that! Prep this recipe in 10 minutes and have it ready-to-serve in 40.
• Healthy: This pasta is packed with wholesome, healthy ingredients. The eggplant and tomatoes are loaded with nutrients that you can feel good about serving your family.

🍲 Ingredients

Eggplant – Eggplant is a versatile veggie that is full of health benefits. It’s packed with antioxidants, helps people who are trying to control their blood sugar, and is also full of fiber. Eggplant is great roasted, grilled, or added into recipes like soups or stews. If you’re looking for other eggplant recipes, try this Whipped Eggplant Dip or Greek Stuffed Eggplant.

Spices – What really brings your pasta sauce to life is the spices. This Eggplant and Tomato Pasta has coriander, cumin and cinnamon. These add flavor and the cinnamon cuts some of the acidity from the tomatoes.

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👩‍🍳 How to Make Eggplant and Tomato Pasta

1. Bring water to boil in large pot.
2. Into a large sauce pan add your EVOO, onion, garlic and eggplant. Cook this on medium heat for 10 minutes, till golden.
3. Add salt to water and add your pasta once boiled and cook as instructed.
4. Add spices to your sauce pan mixture and stir well. Cook on low heat for 5 minutes and stir frequently to avoid burning.
5. Now add your tomatoes. Bring mixture to a boil then simmer for 10 more minutes. Using a spoon break down the tomatoes.
6. Transfer mixture into a high speed blender. Blend till smooth and silky.
7. After you’ve strained your pasta add a serving to a bowl, cover with sauce, and garnish with pine nuts and fresh basil!
8. Enjoy!

🗒 Tips and Tricks

• Make just this sauce and store it in your freezer for an easy meal prep. All you have to do is pull it out, defrost, and whip up some noodles to enjoy it on.
• If you find your sauce is too acidic, you can cut it by adding in more cinnamon, sugar, or baking soda. Start small and add gradually as you don’t want to overdue it.

🗒 Variations

Like any pasta dish, there are so many ways you can make this recipe your own. Here are some ideas:

• Spices: Play with the spices or add your own. You can add more or less of anything, or even add in fresh herbs.
• Protein: If you’d like this dish to be more protein-packed, and aren’t plant-based, you can add in things like chicken or make meatballs to add to this dish.
• Veggies: Add any veggies you want to this pasta. Zucchini can be a great addition, sweet peppers, or even mushrooms.

🗒 Best served with

• Garlic Butter Ball Loaf
• Italian Chopped Salad
• Brussel Sprout Caesar Salad

👝 How to Store Leftovers

Leftover pasta is my fav! This Eggplant and Tomato Pasta can be stored in the fridge for up to 5 days. You can also make the sauce on its own and freeze it for up to 3 months.

🤔 Common Questions

Eggplant and Tomato Pasta

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This Eggplant and Tomato Pasta is an easy weeknight dinner that you're going to live! It's plant-based, healthy, and so quick to make.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Pasta

Cuisine Plant-Based

Servings 4

Ingredients

  

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• pasta of choice – this sauce is enough for four servings
• 2 tbsp EVOO
• 1 large white onion cubed
• 1 clove garlic crushed
• 1 egg plant cubed
• 3/4 tsp himalayan sea salt
• 1 tsp black pepper
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp cinnamon powder
• 1 can whole tomatoes

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Instructions

 

• Bring water to boil in large pot.
• Into a large sauce pan add your EVOO, onion, garlic and eggplant. Cook this on medium heat for 10 minutes, till golden.
• Add salt to water and add your pasta once boiled and cook as instructed.
• Add spices to your sauce pan mixture and stir well. Cook on low heat for 5 minutes and stir frequently to avoid burning.
• Now add your tomatoes. Bring mixture to a boil then simmer for 10 more minutes. Using a spoon break down the tomatoes.
• Transfer mixture into a high speed blender. Blend till smooth and silky.
• After you’ve strained your pasta add a serving to a bowl, cover with sauce, and garnish with pine nuts and fresh basil!
• Enjoy!

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