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

Creamy Vegan Eggplant Pasta

This creamy vegan eggplant pasta comes together in just 15 minutes, with a silky plant-based yogurt sauce, tender roasted eggplant, and juicy cherry tomatoes. A subtle spice and a lovely blend of Mediterranean flavors make it a comforting weeknight dinner.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Choose Serving Size 2

Ingredients 

  • 250 g penne gluten-free
  • 15 cherry tomatoes quartered
  • 1 eggplant cut in small cubes
  • 250 g soy yogurt plain, unflavored
  • 3 Tbsp 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 the pasta according to the instructions on the package. I tend to cook gluten-free pasta a little longer, because I like it softer, but it's a matter of taste.
  • Cut the tomatoes and eggplant.
  • Heat the oil in a large pan.
  • Add the tomatoes, eggplant, garlic, and spices.
  • Cover with a lid and cook for 8 minutes.
  • Remove the lid, add the yogurt, and mix together.
  • Cook for 2 more minutes.
  • The sauce is ready, and the pasta should be ready too.
  • Drain the pasta and add it to the pan.
  • Mix together and serve with fresh chopped parsley on top.

Notes

Use plain, unsweetened plant-based yogurt (soy, coconut, oat, or cashew) and stir it in off the boil so the sauce stays creamy and does not split. Great served cold as a next-day lunch.