Indulge in a taste of Italy with this creamy Plant Based Nduja pasta! Blended cannellini beans, plant based Nduja paste and smoky grilled peppers create a luscious sauce bursting with flavour, and combined with gorgeously caramelised aubergine, it makes your dinner dreams come true! Perfect for a cosy night in or a dinner with friends. It’s an Italian classic with a vegan twist!
Step 1: Preheat your oven to 180°C (160°C for fan ovens).
Step 2: Place the aubergine cubes into a cast-iron pan, drizzle with olive oil and season with salt and black pepper, then toss to coat. Roast the aubergine in the preheated oven for about 25-30 minutes or until they are caramelised and tender.
Step 3: While the aubergine is roasting, bring a pot of water to a boil to cook your penne or gnocchi according to the package instructions and preserve roughly 250ml of the pasta water.
Step 4: Heat a little olive oil in a pan over medium heat. Sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
Step 5: In a blender, combine the cannellini beans (including their liquid), sautéed onion and garlic, grilled peppers, vegan Nduja paste & 2 tbsp of the pasta water. Blend until you have a smooth and creamy sauce, adding more pasta water as needed until you get the desired creamy texture.
Step 6: Combine the cooked pasta with the creamy cannellini bean sauce then gently fold in the caramelised aubergine chunks.
Step 7: Serve the plant based Nduja pasta hot and garnish with fresh basil leaves & vegan parmesan, if desired.
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