2 large white or purple eggplants
⅓ cup extra-virgin olive oil, plus extra to toss with the pasta
1 cup MimicCreme or alternative (page 3), or 1 cup soy milk plus
1 tablespoon apple cider vinegar
1 pound fettuccine noodles (or use the Pasta Guide on page 47 to make
1 bulb fennel, sliced thinly
½ large yellow onion, sliced thinly
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1-½ cups dry white wine
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, quartered
Sea salt and freshly ground black pepper
2 cups fresh spinach leaves, washed well
Fennel fronds, for garnish
Preheat the oven to 350°F. Take the eggplants, prick all over with a fork, and brush lightly with olive oil. Roast them in the oven for 30 for 45 minutes, or until soft, turning them over after 20 minutes. Set aside to cool.
If you’re not using MimicCreme, mix the soy milk and apple cider vinegar together and set aside to coagulate.
Cook the pasta until al dente, drain well, and toss with a little extra-virgin olive oil to prevent sticking.
Heat the ⅓ cup of oil in a large sauté pan over medium heat and sauté the fennel, onion, and herbs for 5 to 10 minutes, stirring occasionally. Add white wine and lemon juice, then simmer until the liquid reduces and the veggies are tender.
Once the eggplants are cooled, slice in half lengthwise and scoop the innards into a blender or food processor. Add the MimicCreme and garlic and blend until smooth and saucelike. Pour the mixture into the skillet with the fennel mixture, and mix in well. Add salt and pepper to taste. Add the spinach to the sauce, and lower the heat to low.
Simmer over low heat for 5 minutes, then serve over pasta and garnish with fresh fennel fronds.
From Veganize This!
by Jenn Shagrin, published by Da Capo Lifelong