Eggplant and Tomato Pasta with Vegan Cream Cheese

• 2 tbsp extra virgin olive oil
• 375 gram fettuccine
• 2 vine tomatoes
• 1 small eggplant (small, sliced in half)
• 4 clove garlic
• 5.5 oz tomato paste (one small can)
• 1 heaping scoop vegan cream cheese
• as needed pasta water
• 2 tbsp nutritional yeast
• 1 tsp salt
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• to taste black pepper
• vegan parmesan (grated)
• optional spinach or kale (optional)
• optional crispy tofu or edamame (for extra protein) (optional)
• optional tofu cream (substitute for vegan cream cheese) (optional)

Instructions

1. Cook the pasta according to package directions, reserving at least 1 cup of the pasta water; drain and set aside.
2. Heat a large skillet with a lid over medium heat and drizzle the olive oil across the bottom of the pan.
3. Once the pan is warm, add the eggplant cut side down, along with the whole tomatoes and garlic. Lower heat to medium-low, cover, and steam for 10 minutes.
4. Remove the lid. Carefully peel the skin from the eggplant and tomatoes and discard the skins.
5. Use a potato masher or the back of a fork to mash the eggplant, tomatoes, and garlic into a thick sauce.
6. Add the tomato paste, nutritional yeast, salt, paprika, dried oregano, dried parsley, and dried basil. Stir until combined and warmed through. Stir in the vegan cream cheese until incorporated and the sauce is creamy.
7. Add the cooked pasta and a splash of reserved pasta water as needed to thin the sauce, then toss to combine and coat the pasta.
8. Finish with grated vegan parmesan and additional salt and pepper to taste. Serve immediately.