Lazy 5 ingredients vegan creamy pesto eggplant pasta recipe
Get ready for a mind-blowing creamy pesto pasta featuring tender, almost melty sautéed eggplant, spring onions, and herbs. It’s a no-hassle utterly tasty creamy pasta sauce that takes minutes to make. This Simple 5-ingredients vegan Creamy Pesto Eggplant Pasta Recipe is delightfully simple and quick to make. Think savory pesto sauce clinging to tender chewy pasta with a hint of spicy pepper and lots of herbs. It’s a super simple and incredibly tasty vegan pasta.
Ingredients
- 8 ounces Pasta Screws, penne, or Farfalle
- ½ cup Green Pesto Vegan, see recipe below
- 2 Eggplants Cut into slices
- 3 Spring Onions Cut into slices
- 3 cloves Garlic Minced
- 1 tsp Sea salt or Kosher Salt
- Pinch of Red Pepper Flakes
- 1 bunch Fresh Basil Chopped
Pesto
- 1 bunch Fresh Basil
- ½ cup Olive Oil
- 1 cup Baby Arugula Salad
- 4 cloves Garlic Minced
- ¼ cup Toasted Pine Nuts or your preferred type of nuts
- 1 Jalapeño pepper Seeds removed
Instructions
Pesto
- Add all the pesto ingredients to a blender and blend until the pesto is smooth. Add 1-2 tablespoons extra oil if the pesto is too thick. Scrape the pesto into an airtight container and store it in the refrigerator.
Pesto Eggplant Pasta
- Heat a large pan and add the sliced eggplant. Grill the eggplants at high heat while stirring occasionally. Season with salt, red pepper, and add the spring onions and minced garlic.
- Bring a large pot of water to a boil and cook the pasta as per the package instructions.
- Once the pasta is cooked, drain away from the water and add the pesto to the pasta. Toss until the pasta is coated in pesto. Pour the pasta onto a serving plate and top with the sautéed eggplants and chopped basil.Serve and enjoy.