Cheesy Eggplant Pasta Sauce

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Servings: 2 Difficulty: Intermediate
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Creamy, rich vegan sauce with roasted eggplant and a hint of sherry
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This creamy vegan pasta sauce is a delicious twist on classic Italian comfort food. Roasted eggplant provides a silky, rich base, while a splash of dry sherry adds depth and complexity. Nutritional yeast or vegan cheese creates that signature cheesy flavor without any dairy. It&# 226;€™s perfect for weeknight dinners, offering a hearty yet light meal that’s easy to prepare. The texture is smooth and luxurious, coating every strand of pasta beautifully. Ideal for cozy nights in or when you want to impress with a simple, flavorful dish.

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Cheesy Eggplant Pasta Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 34.4

Description

This creamy vegan pasta sauce is a delicious twist on classic Italian comfort food. Roasted eggplant provides a silky, rich base, while a splash of dry sherry adds depth and complexity. Nutritional yeast or vegan cheese creates that signature cheesy flavor without any dairy. It&# 226;€™s perfect for weeknight dinners, offering a hearty yet light meal that’s easy to prepare. The texture is smooth and luxurious, coating every strand of pasta beautifully. Ideal for cozy nights in or when you want to impress with a simple, flavorful dish.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the Japanese eggplant into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, then spread on the baking sheet.
  3. Roast eggplant for 20-25 minutes until soft and golden brown.
  4. While eggplant roasts, bring a pot of salted water to a boil for your pasta.
  5. Transfer roasted eggplant to a blender or food processor. Add dry sherry, garlic, nutritional yeast (or vegan cheese), and a splash of pasta water.
  6. Blend until smooth and creamy. Adjust consistency with more pasta water if needed.
  7. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
  8. Toss cooked pasta with the eggplant sauce. Add reserved pasta water as needed to achieve desired consistency.
  9. Season with salt, pepper, and fresh basil if desired. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 34.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 47.5mg2%
Total Carbohydrate 7.2g3%
Dietary Fiber 1.3g6%
Sugars 0.9g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, eggplant, pasta, sauce, cheesy, italian, sherry, cream, roasted, plant-based, dinner, easy, comfort-food, smooth, rich, garlic, olive-oil, herbs
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