Penne With Roasted Vegetable Sauce and Pine Nuts - Vegan |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Lots of flavor and no guilt. This is super healthy and delicious. Ingredients:
1 large eggplant, chopped small |
1 large sweet red pepper, chopped small |
10 1/2 ounces grape tomatoes, left whole |
olive oil, to coat |
salt and pepper, to taste |
1 lb penne pasta |
1/3 cup pine nuts |
Directions:
1. Preheat oven to 400°F.
2. Place the eggplant, red pepper, and grape tomatoes on a large roasting pan. Drizzle with enough olive oil to coat all the veggies. Season generously with salt and pepper. Toss to combine. Roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
3. Remove from oven and allow to cool briefly. Place vegetables in a food processor and process until mostly smooth but slightly chunky. Pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
4. While preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). Drain but save 1-2 cups of the cooking water.
5. Add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. Season with salt and pepper, if necessary. Pour into a serving dish and keep warm.
6. In a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). Sprinkle the pine nuts over the pasta and serve immediately.
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