Simple and easy vegan pasta dish you sure will love.
I love anything pasta. Pasta is one of those dishes I can eat everyday and never get tired of. One main reason why I love it so much is because it can be so quick and easy to make and their are so many different ways to make it. You can use so many different types of sauces, and add ins. In this specific pasta dish, I used a Rigatoni Pasta and added garlic, onions, and roasted eggplant and guess what? It is actually very simple to make. I know it may sound like their are so many steps, but trust me once you try this recipe you won't regret it.
Here are a few tips you need to know:
Tip 1: There is nothing wrong with using store bought Marinara or spaghetti sauces. Some of them are really good and it's always nice to have short cuts. The number one key is to find the right brand you like.
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Cut eggplant into cubes and add olive oil and season with salt, pepper, ground chili powder, oregano, fresh or dried parsley, dried basil and bake in the oven at 450 degrees for about 15 minutes or until nicely roasted. Make sure to flip them half way or so.
Cook Pasta on stove as directed on box
On a separate pan add in about 2 tbsp. of olive oil and sauté garlic, diced onions for about a minute.
Than add in your Marinara sauce and let simmer for about 5 minutes on medium heat than add in your roasted eggplant.
Add in pasta and combine well , add additional seasoning if needed.
Serve and enjoy while hot.
RECIPE:
This recipe Serves about 6 people
INGREDIENTS
1 16 oz Box Rigatoni Pasta
1 24 Jar Store Bought or 24 oz of Homemade Marinara sauce
1-2 tbsp olive oil
1 medium size onion (diced)
1 large eggplant
Basil for Garnish (about 6 leaves or so)
2 garlic cloves
Seasoning for eggplant:
1-2 tbsp olive oil
1/4 tsp salt or to taste
1/4 tsp black pepper
1/2 ground chili powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried or fresh chopped basil
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