Roasted Veggie Pasta with Fresh Basil

Sunday night pasta done right!

High Protein Veggie Pasta!

Loving this Roasted Veggie Pasta! Roasted eggplant, tomatoes and chickpeas mixed with caramelized onions over Tolerant Food organic non-GMO gluten-free red lentil penne. This is Sunday night pasta done right!

Would also make an excellent Meatless Monday dinner. And if you eat dairy, this dish goes well with ricotta salata or a spoonful of ricotta the way my son likes it.

As an aside, we are loving Tolerant Foods pasta because in addition to being organic and non-GMO, they are high-protein (21g) high-fiber (11g) and certified gluten-free.

Scroll down to see the recipe.

roasted veggie pasta
Roasted Veggie Pasta with Fresh Basil

Recipe

Roasted Veggie Pasta with Fresh Basil
 
Roasted eggplant, tomatoes and chickpeas mixed with caramelized onions over Tolerant Food organic non-GMO gluten-free red lentil penne. This is Sunday night pasta done right!
Author:
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free
Ingredients
  • 1 can chickpeas
  • 1 large eggplant or 4 small Japanese eggplant (I sometimes find the smaller less seedy)
  • 1 pint cherry tomatoes
  • 1 medium onion, sliced thin
  • 3-4 garlic cloves, minced
  • 2-4 tbsp plain tomato paste, according to taste
  • Crushed red pepper to taste
  • Fresh basil for serving
  • 1 box pasta
NOTE: all the veggies can be prepped ahead of time.
Instructions
  1. Drain and rinse the chickpeas. Drizzle with olive oil, salt & pepper.
  2. Place on a cooking sheet & roast at for 450° for approx 15 minutes or until just crunchy. Place aside.
  3. Meanwhile, cut Eggplant into ½ inch cubes and place in a strainer. Sprinkle with salt and let sit for at least 20 minutes. (This removes some water and takes away any bitterness).
  4. Toss eggplant in olive oil, salt & pepper to taste and bake at 400° for approx 45 minutes. Place aside.
  5. While eggplant sits & cooks, saute onion over medium heat with 1 tbsp olive oil for 20-30 until caramelized. (they look almost burnt but still be soft). Place aside.
  6. Cut tomatoes in half. Toss gently with olive oil, sprinkle with salt and bake at 350° for approx 15-20 minutes. Place aside.
  7. Prep pasta according to package.
  8. While pasta cooks, make the sauce.
  9. Heat a large saucepan with 2 tbsp olive oil.
  10. Saute garlic for 2-3 minutes until fragrant.
  11. Add tomato paste and ½ cup hot pasta water and stir until well blended.
  12. Add roasted eggplant, chickpeas, tomatoes. Season with crushed pepper.
  13. Add additional water if you necessary.
  14. Add onions.
  15. Drain pasta then add to the sauce and mix well.
  16. Top with fresh basil.

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