Olive Eggplant Pasta

Olive Eggplant Pasta
  • Vegano Pomodoro Sauce
  • Basil
  • Eggplant
  • Fettuccine
  • Sliced Black Olives
  • Pine Nuts
35 mins
Contains Allergen:
  • Nuts

The perfect blend of tender eggplant, salty olives, and creamy pine nuts.

Step 1: Preheat oven

Preheat the oven to 400F.

Step 2: Prepare eggplant

Cut ⅓ of the eggplant off to dice, and use the remaining ⅔ to bake in the oven.

Step 3: Bake the eggplant

Once the oven is preheated, cut the remaining ⅔ of eggplant in half. Place on a cooking sheet and bake for 20 minutes.

Step 4: Boil water

Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

Step 5: Cook fettuccine noodles

Once water is boiling add fettuccine noodles and cook for 12 minutes or until cooked through.

Step 6: Cook remaining eggplant

Add the ⅓ of diced eggplant to a pan with 1 tbsp of olive oil, cook for 10 minutes or until golden brown. Set aside.

Step 7: Remove eggplant from oven

Remove the eggplant from the oven and cut into pieces.

Step 8: Strain noodles

Remove fettuccine noodles from the stove and strain. Once drained, set aside.

Step 9: Prepare sauce

In a blender, add baked eggplant pieces, Vegano Pomodoro Sauce, and half of the fresh basil. Blend on high for 1 minute.

Step 10: Cook pasta

Once blended, transfer the blended eggplant and Vegano Pomodoro Sauce to a large non stick pan and cook for 5 minutes. Once hot, add strained noodles and black olives. Continue to cook for 3 minutes.

Step 11: Plate your meal

Plate eggplant pasta and top with fried eggplant pieces, pine nuts, and remaining basil to garnish.

Per Serving
Calories 870
Fat 29g
Carbohydrates 140g
Protein 27g
  • Olive oil
  • Blender

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