Veggie and Cream Pasta


Veggie and Cream Pasta


  • 1 eggplant, sliced or cubed
  • 2 carrots, thinly sliced / peeled
  • 1 red bell pepper, chopped
  • 2 shallots, chopped
  • 4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 100ml white wine (you can also use veggie stock)
  • 1 handful fresh sage, chopped
  • 1/2 handful fresh rosemary, chopped
  • 1 tbsp. dried oregano
  • 1/2 tbsp dried basil
  • 200ml soy cream
  • Salt and pepper to taste
  • Olive oil


  1. Heat some olive oil in a big pan over medium heat. Add eggplant slices/cubes and fry them for about 2 minutes on each side. Remove them from the pan and set aside
  2. Heat ca 2-3 tbsp olive oil in the pan and add peeled carrots and chopped bell pepper. Cook everything for about 3-4 minutes
  3. Then add minced garlic, shallots and tomato paste and let that cook for another 2 minutes before adding the white wine
  4. Give everything a good stir and cook for another minute before adding sage, rosemary, dried oregano, dried basil, the fried eggplant slices, the soy cream and some salt and pepper to the pan
  5. Stir well and cook everything for another 2 minutes
  6. Add your cooked pasta to the pan, mix well and ENJOY!


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