Ingredients

• 1 pound penne pasta
• 1 eggplant, sliced into 1/4-inch rounds
• 1 cup cashews, soaked in hot water
• 3 tablespoon olive oil
• 4 clove garlic, minced
• 14 ounce canned diced tomatoes
• 0.5 cup unsweetened oat milk
• 3 tablespoon vodka
• 2 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoon fresh Italian parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon vegan butter, melted

Steps

1. Preheat oven to 400°F. Soak cashews in 1 cup of hot water for 15 minutes to soften.
2. Slice eggplant lengthwise into 1/4-inch rounds. Arrange on two baking sheets lined with parchment paper.
3. Brush eggplant rounds lightly with 2 tablespoons olive oil, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Roast eggplant for 20 minutes at 400°F until golden and tender, rotating baking sheets halfway through.
5. While eggplant roasts, bring a large pot of salted water to a boil and cook penne until al dente (typically 9-11 minutes). Drain and set aside.
6. While pasta cooks, drain soaked cashews and blend with 1/2 cup oat milk, 2 cloves garlic, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Set cashew cream aside.
7. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add remaining 2 cloves minced garlic and sauté for 1 minute until fragrant.
8. Add canned diced tomatoes to the pan and simmer for 3 minutes, then add vodka and simmer for 2 more minutes to burn off the alcohol.
9. Remove tomato mixture from heat and stir in the cashew cream, 1 tablespoon chopped fresh basil, 2 tablespoons chopped parsley, red pepper flakes, and remaining 1/4 teaspoon salt. Mix until smooth.
10. Combine panko breadcrumbs, melted vegan butter, and 1 tablespoon chopped parsley in a small bowl to create the topping.
11. In a 9x13 inch baking dish, combine cooked penne with the vodka sauce, tossing gently to coat.
12. Arrange roasted eggplant rounds on top of the pasta mixture, pressing them in slightly.
13. Sprinkle the breadcrumb mixture evenly over the top of the pasta and eggplant.
14. Bake at 400°F for 15 minutes until the breadcrumb topping is golden brown and the sauce is bubbling at the edges.
15. Remove from oven and let rest for 3 minutes, then garnish generously with fresh basil ribbons and serve hot.