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.

  • Author: Jessica
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4-5 1x


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


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place eggplant and mushrooms on a parchment covered baking sheet. Toss with 1 tablespoon of oil and 1 teaspoon of salt.
  3. Roast for 7 minutes. Remove mushrooms and set aside. Stir eggplant and roast for another 20 minutes. Set aside.
  4. Cook pasta according to package directions. Set aside.
  5. In a large saucepan, over medium heat sauté onions in remaining olive oil for 1 minute.
  6. Stir in sugar and remaining salt. Cook for 2 to 3 minutes, or until onions brown. Add garlic, cook for 1 minute.
  7. Stir in tomatoes. Heat to a boil and reduce to a simmer. Cook uncovered for 5 minutes, stirring occasionally.
  8. Stir in corn starch. Wait for 1 to 2 minutes for sauce to thicken.
  9. Add basil and cook for 2 minutes. Stir in roasted eggplant and mushrooms. Simmer for 2 minutes.
  10. Add pasta. Mix well to combine.
  11. Plate and top with fresh basil. Enjoy!

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