The more I try dairy free recipes, the more amazed I am at how you can get super creamy food from veggies and nuts! In this case, eggplant is the base of a super creamy pasta sauce. I got the idea for this recipe <a>href=”http://minimalistbaker.com/vegan-caramelized-onion-mac-n-cheese/”>here</a>, but naturally, I made my own changes! I am not a fan of eggplant, at all, so if you’re like me, please try this! It tastes nothing like eggplant and just makes for a super creamy, HEALTHY sauce!
1 onion, thinly sliced
2T olive oil
1 box of pasta (I used a 12oz box of veggie elbow macaroni)
1 eggplant, peeled and cubed
3 cloves of garlic
1/2 cup cherry tomatoes
2T Olive oil
4T nutritional yeast
1T garlic powder
1 cup unsweetened plain almond milk
3/4 cup low sodium chicken broth
Salt and pepper to taste
1/2 cup panko
Sautée onions in olive oil until carmelized, stirring frequently (I like to really cool them, at least 30 minutes)
Toss cubed eggplant, garlic cloves, and cherry tomatoes in olive oil and place on a sheet pan, roast at 400 degrees for about 20 minutes, or until golden, stirring half way through. While the veggies are roasting, boil water to cook the pasta.
In a blender, place garlic powder, nutritional yeast, cornstarch, almond milk, and chicken broth. Once the veggies are cooked and have cooled slightly, add them to the blender and purée until smooth. Season to taste.
Combine the cooked pasta, carmelized onions, and eggplant purée. Stir well and pour into a baking dish. Top with panko and spray with cooking spray. Place in the oven until bubbly, about 10 minutes, then broil until the panko is golden.
Serve and enjoy!! (I apologize for the lack of pictures, I was too eager to eat, and I’m having trouble uploading the one picture I did take!)