Creamy Eggplant Pasta
Ingredients
Metric
160 g pasta, penne
ground black pepper for taste
Sauce:
500 g ~ 2 medium eggplant
80 ml milk | soy, oat or cashew
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
US
6 oz pasta, penne
ground black pepper for taste
Sauce:
1 lb ~ 2medium eggplant
⅓ cup milk | soy, oat or cashew
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
MAKES2 portions
PREP TIME5 minutes
COOKING TIME45 minutes
TOTAL TIME50 minutes
Steps
1Preheat the oven to 220°C (440°F). Line a baking tray with baking paper. Add whole eggplants to it.
2Bake for 40 minutes, or until soft and fully cooked.
3In the meantime, cook the pasta. Fill a deep cooking pot (20 cm ~ 8 inch) with water ~2 liters. Bring to a boil. Add pasta and stir.
4Reduce heat to medium and boil, uncovered, for 12 minutes or according to package instructions. Taste to check doneness. Drain and set aside.
5Remove the eggplants from the oven. Peel off the skin and scoop the flesh into a blender cup.
6Add milk, garlic powder, onion powder, and salt.
Optional: for extra creaminess, add 15 g (~10) cashews and an extra 60 ml milk.
Optional: for extra creaminess, add 15 g (~10) cashews and an extra 60 ml milk.
7Blend for 60 seconds. Stir or shake the cup, then blend again until smooth.
8Add the sauce to the cooked pasta.
9Mix to coat. Heat gently on low for 30–60 seconds, stirring frequently, until hot.
10Transfer to plates and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
440 Calories per portion
16g protein
81g carbohydrates
10g fiber
7g fat
440 Calories per portion
16g protein
81g carbohydrates
10g fiber
7g fat
High in Phosphorus
High in Manganese
High in Manganese
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