Roasted Eggplant & Tomato Pasta with Spinach Pesto


Ingredients

  • 1 eggplant, diced

  • 2 cups cherry tomatoes, sliced

  • 1 cup mushrooms, diced

  • 1 cup spinach

  • 3 servings of cooked spaghetti noodles

  • 3 tbsp olive or avocado oil

  • 2 tbsp balsamic vinegar

  • 1 cup fresh basil

  • 2 tbsp nutritional yeast

  • 3 cloves garlic

  • 1/2 cup water

  • 1/2 cup pine nuts

  • 1/2 cup walnuts



Process:

  1. Preheat oven to 400F

  2. Add eggplant and cherry tomatoes to a baking sheet and drizzle with about 1-2 tbsp of olive oil and 2 tbsp of balsamic vinegar

  3. Bake for 30 minutes or until the vegetables start to brown

  4. Add the mushrooms to a frying pan on medium heat with 1 tsp olive oil. Cover and let soften

  5. In the meantime add the remainder of the ingredients to a food process (except the pasta) and blend

  6. Combine the roasted veggies, pesto, mushrooms and pasta

Enjoy!

xo nic​​

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