It’s a good day when this recipe is on the dinner menu. Not only is it absolutely delicious, but I have the luxury of enjoying a meal cooked for me by my lovely husband. Win-win if I’ve ever seen one!
If you’re looking for a filling meal that tastes indulgent, but still packs in nourishing veggies, you have to make this pasta!
Ingredients
- 2 eggplants, thinly sliced
- 1 red bell pepper, sliced
- 12 oz grape or cherry tomatoes, whole (I like the multicolored pack!)
- 1/4 red onion, sliced
- 1 box of your favorite pasta (we usually use rotini)
- Vegan parmesan (or regular if you aren’t sensitive to dairy)
- Extra virgin olive oil
- Roasted garlic cloves, the more the merrier (or use garlic powder or minced garlic if you don’t have time to roast garlic)
- Salt, black pepper, oregano, basil and garlic powder, to taste
Directions
- Toss all the veggies in the extra virgin olive oil and seasonings.
- Line a baking sheet with parchment paper and spread the veggies on the sheet in a thin layer.
- Roast the veggies at 425 degrees fahrenheit for 15 – 20 minutes.
- Then, broil the veggies for an additional 3 minutes to finish.
- While the veggies are roasting, cook your pasta according to package instructions.
- Toss the pasta in olive oil and vegan parmesan. Smash some roasted garlic and mix into pasta well. Top with the roasted veggies and enjoy!
Let Billy and I know what you thought of this Eggplant Pasta by commenting below or messaging me on Instagram @haven_quinlan!
