Ingredients:

  • 1 lb (450g) eggplant, diced into ½ inch cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) unsweetened cashew milk
  • 2 tbsp (15g) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2g) smoked paprika
  • ¼ tsp (1g) red chili flakes
  • 12 oz (340g) whole grain pasta
  • ½ cup (120ml) reserved pasta cooking water
  • 2 cups (60g) fresh baby spinach
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil, salt, and pepper on a baking sheet.
  2. Roast eggplant for 15–20 minutes, tossing halfway through, until mahogany-colored. Scatter minced garlic over the eggplant during the last 2 minutes of roasting.
  3. Transfer half of the roasted eggplant into a blender. Add cashew milk, nutritional yeast, lemon juice, smoked paprika, and chili flakes. Blend on high until completely smooth.
  4. Boil pasta in salted water until al dente. Reserve ½ cup of pasta cooking water before draining.
  5. In a large skillet over medium heat, combine the blended sauce and the remaining roasted eggplant chunks.
  6. Stir in the cooked pasta and baby spinach, then pour in the reserved pasta water and stir until creamy and emulsified.
  7. Garnish with chopped fresh parsley before serving.