Eggplant & Spinach Gluten-Free Pasta (Vegan, Gluten-Free)
Description
With high quality beans based pasta now readily available you can enjoy making wholesome meals for your family. Here is a simple sauce that can be used for a flavorsome pasta meal.
Ingredients
Scale
2 tbsp Olive Oil
1 Medium Eggplant
1 Diced Red Onion
2 Cloves Garlic
4 tbsp Mediterranean Dried Herbs
1 tsp Chilli Flakes
10 Cherry Tomatoes
1 tbsp Miso Paste
1 bunch Chopped Spinach
Instructions
- Heat the 1tbsp olive oil in a large frying pan that has a heavy lid
- Slice the eggplant in half and place flesh down in the hot oil, with the lid on standby
- Add 1 good splash of water to the pan and trap the steam coming off immediately
- This will pressure cook the eggplant and soften it, turn the heat down to medium
- Whilst the eggplant is cooking, around 6-8 mins, prepare remaining ingredients
- Bring a pot of water with a pinch of salt to the boil in a medium pot for the pasta
- Remove the cooked eggplant from the frying pan and set aside
- When the water is boiling add the pasta (be careful not to overcook)
- Add more oil to the frying pan and saute onion
- When the onion is soft add sliced garlic, herbs, chilli flakes & cherry tomatoes
- Dice the eggplant and add to the frying pan
- Stir the miso paste with ¼ cup of the pasta water and whisk until smooth
- Add the miso to the eggplant and seasoning, fold in the spinach
- Strain the cooked pasta (reserve 1 cup) and fold gently into the ingredients until combined and spinach is wilted
- If its too dry add a splash of the pasta water
- Season well with salt and pepper
- The pasta and sauce is ready now to serve
Notes
- The supermarkets are now full of gluten free pasta. Avoid gluten free flour pastas that are heavily processed and instead look for a brand with 1-3 whole ingredients. There are many bean, lentil, quinoa pastas around that just have the ingredient and water.
