Creamy Tomato Eggplant Sauce
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.
Servings: 8
Calories: 237kcal
Cost: $2
Ingredients
- 1 16 ounce package pasta use gluten free for GF version
- 1 Medium Eggplant cubed (about 3 cups)
- 1 sweet onion roughly chopped
- 6 fresh tomatoes roughly chopped (about 4 cups)
- 10 cloves garlic
- 1/4 cup extra virgin olive oil
- 2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1.5 tablespoons Italian Seasonings
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 cup cashews raw unsalted
- 2 cups plain unsweetened 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: 237kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 672mg | Potassium: 435mg | Fiber: 4g | Sugar: 5g | Vitamin A: 976IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 1mg