Eggplant, Arugula, and Tomato Vegan Pasta - edible Southeastern Massachusetts

Name: Eggplant, Arugula, and Tomato Vegan Pasta - edible Southeastern Massachusetts
Ingredients: 1 small to medium eggplant (I tend to use globe); ¼ cup soy sauce; ½ teaspoon liquid smoke (a bit more or less to taste); 13.25 oz box of whole wheat pasta; 2 big handfuls baby arugula; 1 pint cherry tomatoes (halved); For the sauce:; 1 cup raw cashews (soaked in water for at least 2 hours (if using a Vitamix or high powered blender, you can skip the soaking)); 1 cup vegetable broth; 3 tablespoons nutritional yeast; juice of ½ lemon; 2 teaspoons Dijon mustard; 2 teaspoons onion powder; salt and pepper to taste

ediblesema.com

Delight in a vegan pasta dish featuring roasted eggplant, fresh arugula, and cherry tomatoes, all tossed in a creamy cashew sauce. Perfect for vegans and food lovers alike!

View Original

Share this recipe:

Ingredients

1 small to medium eggplant (I tend to use globe)
¼ cup soy sauce
½ teaspoon liquid smoke (a bit more or less to taste)
13.25 oz box of whole wheat pasta
2 big handfuls baby arugula
1 pint cherry tomatoes (halved)
For the sauce:
1 cup raw cashews (soaked in water for at least 2 hours (if using a Vitamix or high powered blender, you can skip the soaking))
1 cup vegetable broth
3 tablespoons nutritional yeast
juice of ½ lemon
2 teaspoons Dijon mustard
2 teaspoons onion powder
salt and pepper to taste