Budget-Friendly Gluten-Free Eggplant and Ricotta Spaghetti – Easy Vegetarian Dinner Recipe
Budget-friendly, big on flavour – this Gluten-Free Eggplant and Ricotta Spaghetti is your new go-to vegetarian dinner! Made with simple, everyday ingredients, it’s the kind of pasta that delivers maximum comfort with minimal fuss. Roasted eggplant brings a rich, silky texture that soaks up all the flavour, while creamy ricotta and a hit of Parmesan take it over the top.
It’s meat-free, gluten-free, and costs just a few dollars per serve – proof that an easy gluten-free pasta recipe doesn’t have to break the bank. Whether you’re after a budget-friendly weeknight meal or just looking for a new vegetarian pasta idea, this one ticks all the boxes. Feels a bit fancy… but couldn’t be easier!
Budget-friendly, big on flavour! This gluten-free eggplant and ricotta spaghetti is hearty, comforting, and made with just a handful of everyday ingredients. Roasted eggplant adds a rich, silky texture, while dollops of ricotta and a sprinkle of Parmesan bring the creamy-cheesy magic. It’s the kind of pasta dinner that feels a bit fancy—but costs just a few bucks per serve. Proof you don’t need meat (or a big grocery bill) to serve up something seriously satisfying!
Gluten-Free Eggplant and Ricotta Spaghetti
Ingredients
- 250 g gluten-free spaghetti
- 2 large eggplants sliced into 2cm chunks
- olive oil as needed at least ½ cup
- salt and pepper
- 1 clove garlic crushed
- 1 teaspoon dried chilli flakes
- 400 g tin gluten-free diced Italian tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ cup chopped basil
- 60 g (½ cup) grated Parmesan
- 180 g (¾ cup) smooth ricotta
Instructions
- Heat a splash of olive oil in a large frying pan. Add eggplant pieces without overcrowding the pan (you may need to cook in batches). Season with salt. Cook on both sides until the eggplant is browned and soft. Transfer to a plate and repeat with remaining eggplant.
- Heat another tablespoon of oil in pan. Add garlic and dried chilli and cook, stirring, until fragrant.
- Add cooked eggplant, tomatoes, red wine vinegar and oregano. Season to taste. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
- While sauce simmers, cook pasta according to directions on the packet. Drain, reserving a cup of pasta liquid and set aside.
- Pour cup of pasta liquid into eggplant sauce. Stir through half of the chopped basil and Parmesan along with the ricotta. Add spaghetti and toss to coat. Divide pasta between bowls and serve topped with remaining basil and Parmesan.
