Recipes Nugget Markets Signature Recipes
Pasta with Roasted Eggplant
- Prep time
- 20 minutes PT20M
- Cook time
- 25–30 minutes PT30M
- Yield
- 4 servings
- Difficulty
Finished with fresh herbs and lemon, this simple vegan pasta comes together quickly for a healthy weeknight meal.
Ingredients
- 2 eggplants, diced into 1-inch pieces
- ¾ cup olive oil, divided
- Salt and pepper, to taste
- 1 pound vegan linguine
- ½ cup garlic, sliced thin
- 2 red jalapeños, sliced thin
- 1 bunch parsley, chopped
- 1 bunch basil, chopped
- 1 lemon, zested and juiced
Preparation
Heat oven to 450°F.
Toss diced eggplant with ¼ cup olive oil and season with salt and pepper. Spread eggplant on a lined baking sheet in a single layer. Roast in oven until well browned, about 20–25 minutes.
Bring a large pot of salted water to a boil. Cook the linguine per the package instructions.
While the pasta is cooking, heat the remaining olive oil in a large sauté pan on medium heat. Add the sliced garlic and sauté until just beginning to brown. Add the jalapeños and sauté for 10 seconds. Add the herbs, lemon zest, lemon juice and roasted eggplant. Heat through and season to taste with salt and pepper. Add the cooked pasta, toss and serve.