Creamy Vegan Eggplant Pasta
Prep time
Cook time
Total time
This vegan eggplant pasta recipe is ready in just 15 minutes and has an extra-creamy sauce! It has a subtle spicy taste and a lovely blend of flavors.
Serves: 2-3
  • 250g gluten-free penne (I used Schar pasta)
  • 15 cherry tomatoes, quartered
  • 1 small eggplant, cut in small cubes
  • 250g natural (no flavor) soy yogurt
  • 3 Tbsps olive oil
  • 4 garlic cloves, mashed
  • ½ tsp garlic powder
  • ½ tsp oregano
  • sea salt and ground pepper, to taste
  • fresh chopped parsley, to taste
  1. Boil pasta according to the instructions on the package. I tend to boil a little more GF pasta, because I like it softer. It's a matter of taste.
  2. Cut tomatoes and eggplant.
  3. Heat oil in a large pan.
  4. Add tomatoes, eggplant, garlic and spices.
  5. Cover with a lid and cook for 8 minutes.
  6. Remove lid and add yogurt. Mix together.
  7. Cook for 2 more minutes.
  8. The sauce is ready and the pasta should be ready too.
  9. Drain pasta and add it to the pan.
  10. Mix together and serve with fresh chopped parsley on top.
Recipe by Gourmandelle | Vegetarian Blog at