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Creamy Tomato Eggplant Sauce Recipe (Vegan, Paleo, Whole30, GF)

This rich and creamy tomato and eggplant sauce is made by roasting fresh summer tomatoes, garlic, onion, zucchini, and eggplant! Its perfect over gluten free or zucchini pasta, veggie meatballs, or on a eggplant parm sandwich. Naturally vegan, Whole30, and paleo.
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Hello summer vegetable heaven!  This tomato and eggplant sauce is a great way to use extra tomatoes from the farmers market or garden! Normally when I make tomato sauce from scratch (like my Perfect 5 Ingredient Tomato Sauce) I used canned San Marzano tomatoes… but I was craving pasta and I had a pile of fresh garden tomatoes that needed to be used quickly, and this sauce was born. This was also the first year we are growing eggplants in the garden, and they are absolutely stunning vegetables!  Our honey bees sure love them.

This Tomato and Eggplant Sauce Recipe Is:

  • Creamy
  • Garlicky
  • Savory
  • Flavorful
  • Healthy
  • Vegan
  • Gluten-Free
  • Paleo
  • Whole30 approved

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A Creamy Low Calorie Pasta Sauce Everyone Will Love!

The texture of this sauce is fantastic- its thick like an alfredo and sticks to the pasta really well.  Unlike traditional pasta sauces that are loaded with olive oil and cream, this sauce is made from roasted vegetables.  I added cashews into the sauce which gave it a little extra creaminess, and the soft roasted eggplant really melted into the sauce.  You can use any high speed blender for this, or even an immersion blender which would give the sauce a little extra heartiness from the larger pieces of vegetables.

The fresh basil in this recipe makes ALL the difference!  We have a ton of basil in our garden which is great to pick and chop into the sauce.  But if you don’t have any growing around, I highly recommend adding it… its not just a garnish, it really takes the pasta to a new level.

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What’s In This Creamy Tomato Eggplant Pasta Sauce Recipe?

Meal Prep Eggplant Recipes for the WIN!

One final note:  this recipe makes a LOT of sauce – about 8-10 cups which is enough for 2 whole boxes of pasta… So I recommend saving half for later.  I put mine in an air tight mason jar and will be enjoying it later this week!   I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  Nothing beats convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

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How Do I Make Roasted Tomato Sauce?

  1. Preheat oven to 375 Fahrenheit
  2. In a large oven pan add the tomatoes, onion, eggplant, and garlic.  Cover with olive oil and spices, and mix well.
  3. Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
  4. Meanwhile, cook pasta according to packaging directions – make sure to salt the water!
  5. In a sauce pan, heat the almond milk until it begins to warm.
  6. Add the milk, cashews, and roasted vegetables to a blender, and blend on high until combined.  Taste for seasoning.
  7. Once pasta is cooked and drained, toss HALF of the sauce with the sauce and top with fresh basil
  8. Save the other half of the sauce (should be about 4-5 cups) for later in the week.  Store in an airtight container in the refrigerator, and use within 5 days

Other Healthy Vegan Tomato Recipes You’ll Love!

Tomato Basil Chickpea Muffins (Vegan, Gluten Free)

Vegan Creamy Tomato Spinach Pasta Recipe (Nut Free, Dairy Free)

30 Minute Roasted Tomato Chickpea Soup Recipe (Vegan, Gluten Free)

Corn and Zucchini Minestrone Soup Recipe (Vegan, Gluten Free, Minestra)

Bruschetta Quinoa Salad Recipe (Vegan, Gluten Free)

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Get the Same Ingredients I Use For My Creamy Vegan Eggplant Pasta Sauce Recipe!

I got the fresh produce for this recipe from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety.  You can get $10 off your first box by clicking here!

 

As always, if you make this vegan and gluten free tomato eggplant sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

Creamy Tomato Eggplant Sauce

The Herbeevore
This rich and creamy tomato eggplant sauce is made by roasting fresh summer tomatoes, garlic, onion, zucchini, and eggplant! Its perfect over gluten free or zucchini pasta, veggie meatballs, or on a eggplant parm sandwich. Naturally vegan, Whole30, and paleo.
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Sauce
Cuisine Italian
Servings 8
Calories 237 kcal

Ingredients
  

  • 1 16 ounce package pasta use gluten free for GF version
  • 1 Medium Eggplant cubed (about 3 cups)
  • 1 onion roughly chopped
  • 6 medium tomatoes roughly chopped (about 4 cups)
  • 10 cloves garlic
  • 1/4 cup olive oil
  • 2 teaspoon Himalayan sea salt
  • 1/2 teaspoon pepper
  • 1.5 tablespoons Italian Seasonings
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup cashews raw unsalted
  • 2 cups almond milk unsweetened
  • 1 cup fresh basil julienned

Instructions
 

  • Cook pasta according to packaging directions - make sure to salt the water! Drain, and set pasta aside to prep the sauce.
  • Preheat oven to 375 Fahrenheit. In a large sheet pan add the tomatoes, onion, eggplant, and garlic. Cover with olive oil, salt, pepper, and Italian seasoning, red pepper flakes, and toss well to combine. Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
  • Using the same pot you boiled the pasta in, heat the almond milk until it begins to warm.
  • Add the milk, cashews, and roasted vegetables to a blender, and blend on high until combined. Taste and add additional salt or pepper as needed.
  • Add the sauce back to the pot, and toss with cooked pasta. Heat over low burner until the pasta is bubbling and hot. Top with fresh basil.
  • Save the other half of the sauce (should be about 4-5 cups) for later in the week. Store in an airtight container in the refrigerator, and use within 5 days

Nutrition

Calories: 237kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 672mgPotassium: 435mgFiber: 4gSugar: 5gVitamin A: 976IUVitamin C: 17mgCalcium: 122mgIron: 1mg
Keyword Creamy Paleo Tomato Sauce, Creamy Tomato Eggplant Sauce, Creamy Whole30 Tomato Sauce, Eggplant Tomato Sauce, Roasted Tomato Eggplant Sauce, Tomato Eggplant Sauce Recipe, Vegan Pasta Alla Norma Sauce
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Dinners, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Italian, Low Calorie, Lunches, Make Ahead, Paleo, Pastas, Sauces, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

3 Comments

  1. Pingback:Creamy Vegan Tomato Pasta Sauce Recipe (Nut Free, Dairy Free)

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