Vegan Eggplant Parmesan Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A tasty, very low calorie dish. I'm not even vegan and I love it! Ingredients:
16 oz whole wheat spaghetti |
1 cup tomato sauce |
1 lb tofu |
2 cups unsweetened soymilk |
2 tbsp olive oil |
8 spears asparagus |
1 cup mushrooms |
1 onion |
3 cloves garlic |
1 eggplant |
Directions:
1. Slice eggplant into 1/2 inch discs. Brush lightly with olive oil, sprinkle with salt and pepper to taste, and broil for about 1-2 minutes each side. Meanwhile, sautee onion, garlic, and mushrooms in olive oil. You can also add a dash of balsalmic vinegar and reduce once the veggies have cooked. In blender, combine package of silken tofu, drained, with unsweetened soymilk. Blend until completely smooth. Add to cooked mushroom mix. Cook to heat and reduce slightly. To serve, plate pasta and eggplant and top with both tomato and cream sauces. Enjoy!
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