Creamy Roasted Aubergine & Pepper Tagliatelle
Ingredients
- 1 large aubergine, sliced
- 1 red pepper, sliced
- Handful of spinach
- 1 large onion, finely chopped
- 2 cloves of garlic, chopped
- 6 tbsp nutritional yeast
- 1 tsp English mustard
- 1 tsp smoked paprika
- Generous pinch of salt
- Black pepper (to taste)
- 1 tub of vegan cream cheese (such as MozzaRisella)
- 3/4 cup plant milk
- Cooked pasta for 2-3 servings
Preparation
Preheat the oven to 180°C.
Place the sliced aubergine and pepper on a baking tray, coat with olive oil and salt, and roast for 20-25 minutes until golden brown.
In a frying pan over medium heat, add a little oil and sauté the chopped onion and garlic for 2-3 minutes.
Add the cream cheese, salt, pepper, mustard, paprika, milk, and nutritional yeast to the frying pan. Stir together and simmer for 5 minutes to thicken the sauce.
Add the drained pasta to the sauce, along with the roasted aubergine, spinach, and pepper. Stir well to coat the pasta in the sauce.
Serve with salad and fresh bread.
