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Creamy Vegan Eggplant Pasta

Change language / Schimba limba: Română

This vegan eggplant pasta recipe is ready in just 15 minutes and has an extra-creamy sauce you’ll love! It has a subtle spicy taste and a lovely blend of flavors. 

Schar created another awesome bloggers’ competition here in Romania and in the next few weeks, you’ll start seeing some delicious, vegan and gluten-free recipes on my blog! I will create gluten-free pasta, appetizer and dessert recipes, all of them ideal for a romantic lunch or dinner.

I will start my series of gluten-free recipes for Schar with a simple but extremely flavorful recipe – creamy vegan eggplant pasta. This instantly became one of my favorite pasta recipes! I discovered that soy yogurt is incredibly good as a base for pasta sauces and the combo between eggplant, tomatoes, and garlic is pure bliss! 😀

vegan eggplant pasta creamy gluten free

This is a really quick pasta recipe, as the prep time takes only 5 minutes and the sauce can be made while the pasta boils. So if you’re looking for quick and easy eggplant recipes, you’re in the right place! This eggplant pasta recipe is just perfect for a quick lunch and, as I discovered, it tastes great when served cold as well, so you can pack it for lunch at work or school.

If you don’t have coeliac disease or gluten sensitivity, then you can use any other pasta you want. I would suggest using whole grain pasta. 🙂

vegan eggplant pasta creamy gluten free

So, here it is! I hope that my extra-creamy vegan eggplant pasta recipe will become your favorite too! Let me know in the comments below if you gave it a try! 😉 Thanks!

vegan eggplant pasta creamy gluten free

Yield: 2 -3

Creamy Vegan Eggplant Pasta

vegan eggplant pasta creamy gluten free Paste fara gluten cu vinete rosii

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.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 250 g gluten-free penne, I used Schar pasta
  • 15 cherry tomatoes, quartered
  • 1 small eggplant, cut in small cubes
  • 250 g natural, no flavor soy yogurt
  • 3 Tbsps olive oil
  • 4 garlic cloves, mashed
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • sea salt and ground pepper, to taste
  • fresh chopped parsley, to taste

Instructions

  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.

Nutrition Information

Yield

2

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

vegan eggplant pasta creamy gluten free

MonitaLinda

Wednesday 20th of February 2019

Any sustitute for soy yogurt ?

Ruxandra Micu

Wednesday 29th of May 2019

You can use any other dairy-free yogurt you want. :) Make sure it's not sweet.

Nini

Sunday 29th of July 2018

Yum recipe and one of my favorites from your blog. Your pictures are always so good, Ruxandra! I don't know how you make it ^_^ Congrats for the blog, it's really helpful for me and my family

Ruxandra

Saturday 11th of August 2018

Thank you for the kind words!

Anna

Thursday 3rd of March 2016

At what temperature should the tomatoes etc be cooked?

Ruxandra

Saturday 5th of March 2016

Medium heat on the stove. :)

Anna

Sunday 14th of February 2016

Never thought about using yogurt as a base for a sauce... especially a pasta one! Definitely going to try :)

Ruxandra

Tuesday 23rd of February 2016

It's really good!

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