Eggplant & Spinach Gluten-Free Pasta (Vegan, Gluten-Free)

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Eggplant & Spinach Gluten-Free Pasta (Vegan, Gluten-Free)

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  • Author: Elika Tasker


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. 



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


  • 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


  • 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. 

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