Vegan Nduja Penne
This Vegan Nduja Pasta is a creamy and smoky Italian-inspired dish with a plant-based twist. Made with roasted eggplant, cannellini beans, and vegan Nduja paste, it’s a flavorful and satisfying meal perfect for any occasion. Try this easy recipe for a simple yet delicious dinner idea!
Equipment
- 1 large skillet
- 1 blender
- 1 Medium Pot
Ingredients
- 7 oz penne pasta (200g) or vegan gnocchi
For the Roasted Eggplant:
- 1 small eggplant cut into bite-size chunks
- 2-3 tablespoon olive oil
- salt and black pepper to taste
For the Sauce:
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can cannellini beans (400g) drained
- 4.4 oz roasted red peppers (125g)
- 1 tablespoon vegan Nduja paste
- 2-3 tablespoon reserved pasta water
For Garnish (Optional):
- fresh basil leaves for garnish (optional)
- Vegan parmesan
Instructions
- Preheat the oven to 180°C (160°C fan). Drizzle olive oil over the eggplant chunks, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until caramelized and tender.
- Bring a pot of water to a boil and cook the pasta according to the package instructions. Reserve 250ml of the pasta water.
- Heat olive oil in a pan over medium heat. Sauté the onion until translucent (3-4 minutes), then add the garlic and cook for another 1-2 minutes until fragrant.
- In a blender, combine cannellini beans (with liquid), sautéed onion and garlic, roasted peppers, vegan Nduja paste, and 2 tablespoon of the pasta water. Blend until smooth, adjusting the consistency with more pasta water if needed.
- Mix the cooked pasta with the sauce, then gently fold in the roasted eggplant. Serve hot, garnished with fresh basil or vegan parmesan if desired.
Notes
- Serving - Serve the Vegan Nduja Pasta hot in bowls, garnished with fresh basil leaves or a sprinkle of vegan parmesan for added flavor. Pair it with a crisp side salad or some crusty bread for a complete meal. Enjoy fresh for the best taste and texture.
- Storage - Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating - Reheat gently on the stovetop over low heat, adding a splash of reserved pasta water or plant-based milk to restore the creamy texture of the sauce.
- Expert Tip - Use high-quality vegan Nduja paste for a rich, spicy depth of flavor. Adjust the amount based on your spice preference to make the dish milder or bolder.
- Pasta Choice - Penne works well to hold the sauce, but feel free to use your favorite pasta type, such as gnocchi or rigatoni.
- Texture - Roasting the eggplant until caramelized ensures it adds a tender, slightly smoky element to the dish.
- Make-Ahead - Prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, cook the pasta fresh and mix it with the sauce and roasted eggplant.