Sort ingredients
bholland
QR Code
Listen
Pdf
Heat the olive oil in a large deep pan over medium heat. Place the halved eggplants cut side down and sprinkle a pinch of salt on the cut surfaces. Add the tomatoes and garlic cloves. Cover with a lid and cook for 20 to 25 minutes until everything is completely soft and collapsing. Flip the eggplant halfway through if needed.
Once everything is soft, use tongs to peel away the tomato skins and eggplant skins and discard them. Mash everything together directly in the pan using a potato masher or fork until you get a thick, chunky sauce.
Add the salt, pepper, smoked paprika, red pepper flakes, chili crisp, and vegan parmesan. Stir everything together and let it simmer for a couple of minutes.
Pour in the oat cream and stir until the sauce turns creamy and everything is well combined. Let it bubble gently for 2 to 3 minutes.
Meanwhile, cook the linguine in salted boiling water until al dente. Reserve some pasta water before draining.
Add the cooked pasta directly into the sauce and toss to coat. If the sauce is too thick, add a splash of pasta water to loosen it up until every strand is coated.
Plate up and finish with extra vegan parmesan and fresh chopped parsley.