Olive Eggplant Pasta
- Vegano Pomodoro Sauce
- Basil
- Eggplant
- Fettuccine
- Sliced Black Olives
- Pine Nuts
- Nuts,
- Gluten
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
