Roast aubergine whole (and directly on middle rack) at 350 for 45 minutes to an hour.
Allow to cool, cut in half, scoop out flesh. Place in a colander over a bowl while you prepare the rest of the dish.
Heat vegan butter in a frying pan. Add garlic and onion and cook until fragrant and onion is translucent. Season. Add spinach and cook until it begins to wilt.
In a blender or food processor, blend aubergine with a splash of almond milk, salt and pepper until smooth. Add to pan with spinach mixture. Stir and cook for a few minutes.
Cook pasta in a pot of boiling, salted water. When nearly al dente, drain and add to the pan with spinach. Reserve a little pasta water.
Cook pasta for an additional minute with spinach mixture and add a little pasta water, if necessary.
Taste and season according to your preferences.
Serve with steamed buttery fiddleheads, red chili flakes and vegan parmesan. Enjoy!