walnut no-cream alfredo vegetable sauce for pasta
1 tbsp. olive oil
1 onion, diced
1 small japanese eggplant, diced (you may wish to peel it)
1/2 cup walnuts
3/4 cup pasta water or low-sodium vegetable broth
2 tbsp. white miso
2 tbsp. nutritional yeast (optional, I didn’t have any but I bet it would add flavor)
1 cup chopped maitake mushroom
smoked paprika (if available)
herbamare or your favorite salt blend

sprinkling of fresh herbs, such as sage or basil, chopped (optional)

heat olive oil in a frypan on medium and add your diced onion. Gently saute until it starts to turn translucent. Add your diced, peeled eggplant. When the eggplant has softened and starts lightly browning, take 1/2 of the sauteed onion and eggplant and put it into a food processor or blender with 1/2 cup of your pasta water or broth. Process until you have a smooth sauce. Then add your miso, nutritional yeast, and additional pasta water or broth and process again. As for the remaining sauteed vegetables in the frypan, add your chopped maitake to them along with an additional dash of olive oil if you think it needs it. Sautee the mushrooms and when they have gotten browned and look tasty, pour your processed sauce over them and season generously with smoked paprika and salt blend. Stir and let liquid reduce over medium-low heat. Add another half a cup of water, stir, and add another half a cup. Let reduce again until you have a nice, creamy sauce. Serve over pasta, sprinkling fresh herbs on top to finish the dish.