Roasted Veggie Pasta
This veggie-packed pasta dish is sure to impress. Roasted Veggie Pasta is made with roasted eggplant, shitake mushrooms, and light tomato sauce.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4-5 1x
Ingredients
Units Scale
- 1 (28 ounce) can diced tomatoes
- 1 (12 ounce) package pasta
- 1 eggplant, cut into 1-inch pieces
- 8 shitake mushrooms, stem removed and sliced
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh basil, chopped (plus 2 tablespoons to garnish)
- 1 tablespoon corn starch
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon brown sugar
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Place eggplant and mushrooms on a parchment covered baking sheet. Toss with 1 tablespoon of oil and 1 teaspoon of salt.
- Roast for 7 minutes. Remove mushrooms and set aside. Stir eggplant and roast for another 20 minutes. Set aside.
- Cook pasta according to package directions. Set aside.
- In a large saucepan, over medium heat sauté onions in remaining olive oil for 1 minute.
- Stir in sugar and remaining salt. Cook for 2 to 3 minutes, or until onions brown. Add garlic, cook for 1 minute.
- Stir in tomatoes. Heat to a boil and reduce to a simmer. Cook uncovered for 5 minutes, stirring occasionally.
- Stir in corn starch. Wait for 1 to 2 minutes for sauce to thicken.
- Add basil and cook for 2 minutes. Stir in roasted eggplant and mushrooms. Simmer for 2 minutes.
- Add pasta. Mix well to combine.
- Plate and top with fresh basil. Enjoy!
Find it online: https://thishappymommy.com/roasted-veggie-pasta/