I’m all about pasta dinners. Pretty much always have been! But one thing that’s changed over the years: my preferred veggie to pasta ratio has gone way up. My favourite pasta sauces are filled with veggies. I mean pasta by itself is great and all, however, these days my favourite pasta sauces aren’t even really sauces — they’re more like mixes of chunky veggies with some interspersed sauce.
Meet your new favourite dinner recipe. Yes, this vegan eggplant pasta has got it all! It’s packed with savoury and zesty flavour: tender roasted eggplant, zesty marinara sauce, and peppery basil. It’s 100% plant-based, but lacking nothing in the flavour department. I came up with this recipe when I had too many eggplants in the fridge, just when the nights were starting to get cool enough to enjoy a pasta dish with substance. I love that this one is weeknight-simple, but lovely enough for guests, without question. Sometimes I toss a cup or so of cooked lentils into the sauce at the end for a hit of protein. I salt and rinse the eggplant to get rid of any bitterness, and to greatly improve the texture as well. I don’t particularly aim for meat-like results when I cook, but this dish goes in that direction in a very organic way.
This is a warm and cozy eggplant pasta meal with a rustic feel that I love. Ready in 30 minutes and only 8 ingredients, it makes an easy vegan weeknight meal the whole family will love. And the leftovers are even better! When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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