I try to make it a habit to buy local produce as much as possible and use it up with the type of food that I love. To me, I feel most accomplished when I am able to support local farmers and hit up small businesses for what my kitchen needs. There are absolutely no limitations to what you can do with the produce you find locally. And this week, my challenge was to make eggplant and kangkong (water spinach) into a lazy weekday pasta recipe.
If you live on Guam, you can hit up Guåhan Sustainable Culture for their weekly Farm Fresh produce specials. Fresh produce goes directly to local farmers and also families in need.
When I think of pasta, I honestly think, that nothing can go wrong. It will be comforting, it will be easy, and it will be filling. My heart will always go with tomato-based sauces. And since going plant-based vegan, I’ve grown to love a hearty pasta with eggplant and spinach.
I took inspiration from an Italian-inspired restaurant on island, and I would normally order the eggplant and spinach pasta with tomato sauce and no dairy. The thing is, while the dish is super tasty, I find it incomplete for what it is because it was not meant to be vegan. It was meant to be in a meaty bolognese sauce with parmesan all over it. I wanted to recreate it just so I can have a version of it from home. And, dear heavens, it is now my go-to pasta recipe!
For this recipe, it is saucy, “meaty”, creamy. A bowl of this is like a warm hug on a moody day. It’s absolutely comforting!
I’ve made this recipe a few times with the use of local eggplants and regular spinach. Personally, I did not really find a difference between using kangkong or spinach leaves – it is a matter of preference and using what you have on hand. I do love experimenting with greens and herbs into my pasta recipes (if you cannot already tell). But I want to let you all in that kangkong can be used in many ways that is just not sautéed in garlic, soy sauce, and sesame oil. It can be in replacement of other greens too. And using kangkong in pasta, just adds a different touch to it. Sounds odd but I recommend you give it a try because it works.
And can I also say that eggplants are so underrated? They are loaded with fiber and high in antioxidants – do not skip on the eggplants, my friend! When they are prepared properly, they are absolutely tasty.
So give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Follow me on Instagram and don’t forget to tag me when you create recipes!
Cheesy Eggplant & Kangkong Pasta (Vegan)
Ingredients
- 1 pack pasta (any of your choice)
- 794 g (1½ lbs) chopped red tomatoes canned or fresh
- 1 lb eggplants chopped into small pieces
- 1 cup (100g) soy veggie crumbles or textured vegetable protein (I used soy veggie crumbles)
- 1 handful kangkong leaves, stems removed (water spinach or regular spinach)
- 5 cloves garlic crushed
- ½ small yellow onion diced
- 2 tbsp vegan butter (or olive oil)
- ½ tsp red chili flakes (optional)
- 2 tsp sugar (optional)
- 2-3 tbsp grated vegan parmesan (any non-dairy cheese; I used Violife)
- fresh basil thinly sliced (for garnish or substitute with dried basil)
- salt & pepper to taste
Instructions
- Prepare the chopped eggplants beforehand. On a medium sized baking tray or sheet pan, place the eggplant on a single layer. Sprinkle pinches of salt on each piece. Cover with a paper towel and allow the liquids to release for about 30 minutes – 1 hour. Wipe off the salt when ready to cook.
- In salted water, boil pasta according to package instructions or, ideally, to al dente (or slightly undercooked). Turn off heat and do not drain out pasta water.
- On a separate skillet or sauté pan preheated to medium heat, coat ½ a tablespoon of vegan butter onto the pan. sauté half of the crushed garlic and stir. Toss in the eggplant and sauté until it has softened or slightly browned. Toss the kangkong leaves and stir until it has wilted. Set aside.
- Using the same pan or skillet, drop a tablespoon of butter (or olive oil). Coat all around. Sauté the remaining crushed garlic and onions. Sauté until onions are fragrant and transparent. Add in the soy or TVP crumbles and mix. Drop in tomato chunks and stir. All the the chunks to simmer. If you are using canned tomatoes, try your best not to add in the liquids of the tomato yet. Add add your tomatoes first and gradually add liquids until you reach a desired consistency for your sauce (I like my sauce running a little thinner and not too heavy). Allow to simmer for about 4-5 minutes in medium heat. Season with salt, pepper, chili flakes, and sugar (optional) to taste. Toss in the eggplant and kangkong mixture.
- Strain pasta noodles directly from the pasta water and into the tomato sauce. Fold into sauce until it is fully coated. Add 3-4 tablespoons of pasta water into the pasta and mix. Sprinkle vegan parmesan (or your choice of non-dairy cheese). While the pasta is still hot, toss in the remaining butter or olive oil (optional) and fold into the mix.
- Turn off heat. Add thinly sliced fresh basil (or substitute with dry) to finish with red chili flakes.