Romige pasta met aubergine en tomaat

Soft, creamy, and full of flavor: this pasta with eggplant and tomatoes is exactly what you want after a busy day. The eggplant turns golden brown and almost melts into the sauce, while the tomatoes add a fresh, tangy note. Everything blends together into a warm, rich sauce that clings deliciously to the pasta. A plate of comfort food that’s ready to serve in just half an hour.

Since this dish uses oat-based plant-based cream, it’s a great option if you want to avoid cow’s milk. The sauce stays creamy without regular cream or cheese. When choosing pasta and plant-based cream, be sure to check the label if you also want to avoid lactose. That way, the dish stays light, wholesome, and completely plant-based.

Kitchen Italian

Time 25 min

Difficulty Easy

Equipment Cooking Pot

Portions

persons

Preparation

Step 1: Cooking pasta

Bring a large pot of water to a boil and cook the pasta according to the instructions on the package. Drain, but reserve a cup of the cooking water for later.

Step 2: Sauté the eggplant

Cut the eggplant into cubes and fry them in a skillet with oil over medium heat. Let them cook gently until they are golden brown and tender. Don't fry them too hard, or the outside will become tough.

Step 3: Add the tomatoes

Add the diced tomatoes to the pan and stir well. Let it simmer for 5 to 10 minutes until the sauce thickens slightly and the eggplant absorbs the tomato flavor.

Step 4: Stir in the cream

Stir the oat-based vegetable cream into the sauce. Let it simmer for a few more minutes until the sauce is creamy and smooth. Taste and season with salt and pepper.

Step 5: Mix the pasta

Toss the cooked pasta with the sauce. If the sauce is too thick, add a splash of the pasta cooking water. Stir until everything is well combined, and serve immediately.

Nutritional values per person

🥦 Vegetables: 80 g
🍝 Carbohydrates: 50 g
💪 Protein: 11 g
🥑 Grease: 10 g
🌾 Fiber: 5 g
🧂 Salt: 1.0 g
🔥 Energy: 480 kcal

Tips & label

Add some fresh basil or oregano for a herb-infused twist.

Serve with a green salad or some toasted pine nuts for extra bite.

Check to make sure the pasta and vegetable cream are truly free of dairy ingredients; this varies by brand.

Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water or cream.

Cut the eggplant into uniform cubes so that they cook evenly and don't absorb too much oil.

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Ingredients