Easy Creamy Roasted Aubergine & Spinach Pasta: Your Quick Vegan Weeknight Meal

Craving a delicious, wholesome, and incredibly easy vegan pasta dish that comes together quickly? Look no further! This recipe for Spinach Pasta with Creamy Roasted Aubergine (also known as eggplant) is a game-changer for effortless weeknight dinners and a fantastic way to enjoy plant-based goodness.

Are you a busy individual or part of a family looking for a satisfying, nutritious, and dairy-free meal without spending hours in the kitchen? This recipe is your answer! It's an ideal choice for anyone exploring simple vegan recipes, aiming for a healthy plant-based diet, or simply seeking a fresh, flavorful alternative to traditional pasta dishes. The richness of roasted aubergine, transformed into a smooth, luscious sauce, combined with vibrant spinach and fresh tomatoes, creates a truly memorable culinary experience that proves healthy eating can be exciting and effortless. This egg-free and naturally cholesterol-free delight is also loaded with fiber, thanks to the wholesome vegetables and beans, making it a perfectly nutritious and wholesome meal.

What You'll Need (Ingredients)

• 1 cup fresh spinach (or baby spinach)
• 1 medium aubergine (eggplant), diced
• 1/2 cup cooked beans (such as cannellini or baked beans)
• 1/2 cup fresh tomatoes, chopped (or cherry tomatoes halved, or tomatoes)
• 200g pasta of your choice (consider durum wheat semolina pasta for classic texture or penne pasta for a good sauce hold)
• 2 cloves garlic, minced
• 2 tablespoons olive oil (plus more for roasting aubergine)
• Salt and black pepper to taste (recommend Himalayan salt)
• Optional: Fresh herbs like basil or parsley for garnish

Equipment

• Large pot for pasta
• Baking sheet
• Blender or food processor (for aubergine cream)
• Large pan or skillet

Step-by-Step Instructions

1. Preheat your oven to 200°C (400°F). Toss the diced aubergine with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the aubergine roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
3. Once roasted, transfer about 3/4 of the cooked aubergine to a blender or food processor. Add a splash of pasta water (1-2 tablespoons at a time) and blend until a smooth, creamy consistency is achieved. Season with salt and pepper to taste. You can leave some aubergine chunks for texture or blend it all for a super smooth sauce.
4. In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the fresh spinach to the pan and cook until it wilts, about 1-2 minutes. Stir in the remaining roasted aubergine chunks, the creamy aubergine sauce, and the cooked beans.
6. Add the drained pasta to the pan. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency. Stir in the chopped fresh tomatoes just before serving to maintain their freshness and vibrant color.
7. Taste and adjust seasoning as needed. Garnish with fresh herbs if desired, and serve immediately.

Variations & Adaptations

• Gluten-Free Option: Easily make this dish gluten-free by simply using your favorite gluten-free pasta.
• Boost the Protein: For an extra protein punch, add some firm tofu or chickpeas along with the beans.
• Spice it Up: A pinch of chili flakes or a dash of hot sauce can add a nice kick to your creamy sauce.
• Different Veggies: Feel free to experiment with other roasted vegetables like zucchini, bell peppers, or mushrooms alongside the aubergine.
• Cheesy Flavor: For a savory, cheesy twist, stir in a tablespoon or two of nutritional yeast with the aubergine cream.

Tips & Hacks

• Batch Cook Aubergine: Roast a larger batch of aubergine at the beginning of the week. You can use the extra for salads, sandwiches, or other creamy sauces later, saving you time!
• Frozen Spinach Trick: If fresh spinach isn't available, frozen spinach works perfectly well. Just be sure to thaw it and squeeze out any excess water before adding it to the pan.
• Perfect Pasta Water: That starchy reserved pasta water is your secret weapon for achieving a smooth, well-emulsified, and rich sauce. Don't skip reserving some!
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth or water if needed to loosen the sauce back to its creamy perfection.

Ready to try this vibrant and satisfying pasta? Prepare to be amazed by how simple and flavorful plant-based cooking can be!

Share your experience with this recipe on abillion and inspire others to discover delicious vegan meals!

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