Step 1

Bring red wine to a simmer in a large pot over medium heat.

Step 2

Add onion, carrots, celery and garlic and cook, stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes.

Step 3

Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes.

Step 4

Stir in tomato paste and cook 1 minute, stirring constantly.

Step 5

Add tomatoes, broth and pepper and bring to a boil, stirring frequently.

Step 6

Reduce heat to medium low and simmer 20 minutes, stirring occasionally.

Step 7

Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.

Step 8

To serve, cook pasta in boiling water until al dente. Drain thoroughly.

Step 9

Serve sauce over pasta and garnish with remaining basil.