Chestnut Free Vegan Pasta with Roasted Eggplant and Tomatoes
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 large eggplant (about 1 ¼ lb), cut into ¾-inch cubes
- 2 cups cherry tomatoes
- 4 tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
For the pasta
- 12 oz rigatoni
- 1 tbsp kosher salt
For the sauce
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup pasta cooking water, reserved
For serving
- ½ cup fresh basil leaves, torn
- 2 tbsp nutritional yeast (optional)
- 1–2 tbsp olive oil, for drizzling
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the eggplant cubes on a large rimmed baking sheet, drizzle with 3 tbsp of the olive oil, and season with 1/2 tsp of the salt and 1/4 tsp of the pepper. Toss to coat, then spread in a single layer.
- 2
Roast the eggplant for 20 minutes, until the undersides are golden and beginning to caramelize. Scatter the cherry tomatoes over the pan, season with the remaining 1/4 tsp salt and 1/4 tsp pepper, and return to the oven for 12–15 minutes more, until the tomatoes have burst and the eggplant is deeply browned and tender throughout.
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