Creamy Pasta with Caramelized Onions, Crispy Aubergine and Pine Nuts
Ingredients
- 500g pasta of choice
- 2 tbsp vegan butter
- 3 onions, sliced
- 1 aubergine
- 2 tbsp extra virgin olive oil
- salt + pepper, to taste
- 4 tsp toasted pine nuts
- 4 tbsp vegan parmesan
Sauce
- 1 medium yellow potato, peeled and cubed
- 1 small parsnip, peeled and chopped
- 50g raw cashews, soaked
- 1/2-3/4 tsp salt
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 150ml plant based milk
Preparation
Cut aubergine into large chunks and toss in oil, salt and pepper.
Place on a baking tray lined with a silicone mat and roast at 450 for 20 minutes.
Remove from oven and flip all chunks and roast for an additional 10 minutes.
In a frying pan, melt vegan butter over medium heat, add onions, stir to coat in butter and season, lower heat and cook for roughly 40 minutes, stirring every few minutes, until onions are caramelized to your liking.
In a small sauce pan, boil potatoes and parsnips until they can easily be pierced with a fork, drain water and add to a high speed blender along with remaining sauce ingredients and blend until smooth.
Cook pasta according to package instructions, drain and reserve a little cooking water, return pasta to pot and toss with sauce and a little pasta cooking water.
Serve pasta, top with caramelized onion, crispy aubergine, toasted pine nuts and a sprinkle of vegan parmesan.
