Creamy Tomato and Aubergine Pasta: A Comforting Plant-Based Delight
Published on May 15th, 2025
Intermediate
Are you looking for a flavourful, filling, and entirely plant-based supper? You must try this creamy pasta with aubergine and tomato. This recipe, which includes golden pan-fried aubergines, slow-simmered passata, and velvety oat cream, is the ideal combination of decadence and healthfulness. This recipe for aubergine and tomato rigati guarantees comfort in every mouthful, whether you're preparing it for a cosy night in or searching for a quick midweek dinner.
Why You'll Love This Creamy Tomato and Aubergine Pasta
This creamy aubergine pasta UK version is dairy-free but just as luxurious as a classic Italian dish. The secret lies in oat cream, which adds silkiness without overpowering the fresh tomato flavour. Pan-fried aubergines soak up the olive oil, becoming soft and golden, and then simmer alongside garlic, onion, and a touch of chilli for subtle heat.
Perfect for fans of vegetarian aubergine pasta, this recipe takes inspiration from traditional pasta alla norma but modernises it with a creamy twist. The result is a meal that's both rustic and refined.
Ingredients (serves 4)
- 1 aubergine
- 2½ tbsp olive oil
- 1 onion, thinly sliced
- 1 clove garlic, thinly sliced
- ½ tsp chilli flakes (or more for extra spice)
- 1 tbsp sundried tomato paste
- 400g jar Mutti Passata Tuscany Rossoro Tomatoes
- 200g pennoni rigati pasta
- 125g oat cream
- 5 sprigs oregano (leaves picked, plus extra for serving)
Instructions:
- Slice the aubergine into quarters lengthways, then into 1cm pieces. Heat 2 tbsp of olive oil in a large frying pan. Fry the aubergine in batches for 3–4 minutes on each side, until golden and tender. Set aside on a plate.
- In the same pan, heat the remaining ½ tbsp of oil. Sauté the sliced onion with a pinch of salt for 5 minutes until soft. Add the garlic and chilli flakes, cooking for another 30 seconds. Stir in the sundried tomato paste and cook for another minute to intensify the flavour.
- Pour in the passata and bring to a gentle simmer. Let it cook down for 5–10 minutes while you prepare the pasta.
- Boil the pennoni rigati according to packet instructions. Reserve a cup of the starchy pasta water before draining.
- Stir the cooked aubergines and oat cream into the tomato sauce, along with most of the oregano. Season to taste. Combine the sauce with the pasta in the pot, adding a splash of pasta water to loosen the sauce if needed.
- Divide the tomato and aubergine pasta between two bowls. Finish with a scattering of the remaining oregano for a fresh herbal note.
Variations and Serving Ideas
This easy aubergine pasta recipe is incredibly versatile:
• Make it a tomato and aubergine pasta bake by topping with vegan cheese and baking until golden.
• Swap rigati with penne, fusilli, or spaghetti for variety.
• Add grilled courgettes or mushrooms for extra vegetables.
Whether you’re serving it as a weeknight staple or entertaining guests, this rigati pasta with aubergine and tomato is guaranteed to impress.
Final Thoughts
This creamy tomato and aubergine pasta recipe delivers maximum flavour with minimal effort. It’s the kind of comforting, wholesome meal that fits beautifully into a vegetarian or vegan lifestyle, all while staying accessible and budget-friendly.
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