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–+ servings
Vegan Eggplant Pasta easy creamy gluten-free Paste fara gluten cu vinete

Creamy Vegan Eggplant Pasta

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
Choose Serving Size 2

Ingredients 

  • 250 g penne gluten-free, I used Schar pasta
  • 15 cherry tomatoes quartered
  • 1 eggplant cut in small cubes
  • 250 g soy yogurt no flavor soy yogurt
  • 3 Tbsps olive oil
  • 4 cloves garlic mashed
  • ½ tsp garlic powder
  • ½ tsp oregano
  • sea salt and ground pepper to taste
  • fresh parsley chopped, to taste

Instructions

  • 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.
  • Cut tomatoes and eggplant.
  • Heat oil in a large pan.
  • Add tomatoes, eggplant, garlic and spices.
  • Cover with a lid and cook for 8 minutes.
  • Remove lid and add yogurt. Mix together.
  • Cook for 2 more minutes.
  • The sauce is ready and the pasta should be ready too.
  • Drain pasta and add it to the pan.
  • Mix together and serve with fresh chopped parsley on top.