What makes this eggplant pasta 'cheesy' without dairy?

The creamy, 'cheesy' texture and flavor come from blending sauteed eggplant with cashews, lemon juice, and salt, which mimics the richness often found in dairy-based sauces.

Why does the recipe mention eggplant being 'oil-thirsty'?

Eggplant naturally absorbs a lot of oil when sauteed. The recipe advises adding more oil than usual to ensure the eggplant cooks down until very soft and falling apart, which is crucial for a smooth pesto.

Can I make this 15-minute cheesy eggplant pasta gluten-free?

Yes, simply use your preferred gluten-free pasta variety. All other ingredients in the pesto sauce are naturally gluten-free.

How can I adjust the consistency of the eggplant pesto?

If your pesto is too thick after blending, you can add water, a tablespoon at a time, until you achieve your desired smooth consistency for coating the pasta.

How should I store leftover Cheesy Eggplant Pasta?

Store any leftover pasta mixed with the pesto in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

2.3K Views 10 years ago

15-Minute Cheesy Eggplant Pasta
[Vegan]

Name: 15-Minute Cheesy Eggplant Pasta [Vegan]
Cook time: 15 min
Yield: 3
Ingredients: 1 medium-sized eggplant; 1/2 a large onion or 1 small onion; 1 heaped teaspoon minced garlic; 2 large ripe tomatoes; 1/2 a cup of cashew nuts; 1 tablespoon lemon juice; 1 teaspoon salt; Some pepper, to taste; Pasta of your choice

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

Order with Instacart Download Our App

A close-up of 15-Minute Cheesy Eggplant Pasta, tossed in a creamy, reddish-brown pesto sauce, garnished with fresh herbs, served in a white bowl.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

15-Minute Cheesy Eggplant Pasta [Vegan]

Dairy Free

When you are in a rush, this simple yet delicious recipe will be right up your street. The dish is complete in less than 15 minutes and it's super easy to make, too! Eggplant is sautéed with garlic, onion, and tomato, then blended with cashews to give it a creamy,... Read More

Ingredients You Need for 15-Minute Cheesy Eggplant Pasta [Vegan]

1 medium-sized eggplant
1/2 a large onion or 1 small onion
1 heaped teaspoon minced garlic
2 large ripe tomatoes
1/2 a cup of cashew nuts
1 tablespoon lemon juice
1 teaspoon salt
Some pepper, to taste
Pasta of your choice

Order with Instacart Download Our App

How to Prepare 15-Minute Cheesy Eggplant Pasta [Vegan]

Cook your pasta according to the package instructions.
Cut the eggplant into smallish cubes and sauté in a pan with some oil (eggplants are quite oil-thirsty so you might have to add a bit more than you would normally). Finely chop up the onion and some garlic and add to the pan as well. Sauté for about 7-10 minutes, until the eggplant is very soft and falling apart.
Place the contents of the pan on a plate with some kitchen towel on it to absorb some of the oil.
In a blender, add the sautéd eggplant, garlic, 2 roughly chopped tomatoes, 1/2 cup of cashew nuts, 1 teaspoon of salt, 1 tablespoon of lemon juice, and a dash of pepper, then blend until you get a smooth pesto. Add water if needed.
Mix together with the pasta and serve.