One Pot Creamy Eggplant Pasta (Gluten Free, Vegan)

One Pot Creamy Eggplant Pasta (GF, Vg)

Ingredients

• 1 Tbsp. olive oil
• 1 medium red onion, diced
• 2 garlic cloves, minced
• 2 roma tomatoes, diced
• 1 medium eggplant, diced
• 2 cups mushrooms, diced
• 2 Tbsp. tomato paste
• 1 Tbsp. tamari (or soy) sauce
• 1-2 tsp chilli flakes
• 1/3 cup nutritional yeast
• 1 tsp balsamic vinegar
• 1.5 Tbsp. coconut cream
• 1.5 cups warm water
• 1.5 cups dried pasta (I use brown rice macaroni)
• Handful of chopped kale or baby spinach leaves

Takes 45 min ,serves 6.

Instructions

1. Heat a large pan over medium heat and add olive oil
2. Add diced onion and stir until translucent (around 5 minutes), then add garlic and cook a further 2 minutes
3. Add tomatoes and cook until breaking down and saucy, then add eggplant, mushrooms and cook 5 minutes or until soft
4. Add tomato paste, tamari, chilli, nutritional yeast, balsamic, coconut and water and stir well
5. Mix through dried pasta and place a lid over the saucepan. Cook around 15 minutes, or until pasta is soft, staring every few minutes to prevent sticking
6. When the pasta is cooked, add kale or spinach leaves and stir. Place the lid back on the pan and allow to steam for a couple of minutes
7. Ladle into bowls and serve topped with Vegan Parmesan. Enjoy your one pot saucy pasta!