Plant-Based Mediterranean Pasta

FOLLOW ALONG WITH ME
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Plant-Based Mediterranean Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 tablespoons olive oil
  • 1 medium eggplant, cubed
  • 2 cups broccoli florets
  • 1/2 pint cherry tomatoes, halved
  • salt and pepper
  • 8 ounces Banza Rigatoni Pasta (or pasta of choice)
  • 1 tablespoon minced garlic
  • 1 cup artichoke hearts, quartered
  • 12 ounce jar roasted red peppers, drained and sliced
  • 1/2 cup basil pesto see recipe notes for the Stephanie Lee Nutrition recipe
  • 1/4 cup nutritional yeast optional
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 tablespoons olive oil
  • 1 medium eggplant, cubed
  • 2 cups broccoli florets
  • 1/2 pint cherry tomatoes, halved
  • salt and pepper
  • 8 ounces Banza Rigatoni Pasta (or pasta of choice)
  • 1 tablespoon minced garlic
  • 1 cup artichoke hearts, quartered
  • 12 ounce jar roasted red peppers, drained and sliced
  • 1/2 cup basil pesto see recipe notes for the Stephanie Lee Nutrition recipe
  • 1/4 cup nutritional yeast optional
Instructions
  1. Preheat oven to 400 degrees. Toss eggplant, broccoli, and cherry tomotoes with 2 tablespoons of olive oil. Season with salt and pepper to taste. Evenly spread over a baking sheet. Place in the oven and bake for 25 minutes.
  2. While vegetables roast, boil pasta per package instructions. Drain, rinse with cool water, and set aside.
  3. In a large pan, heat remaining olive oil over medium heat. Add in garlic, artichoke hearts, and red peppers. Saute for 2-3 minutes. Add in pesto sauce, roasted veggies, pasta and additional salt and pepper as needed. Stir well to combine, allow to warm over medium heat for 1-2 minutes. Top with nutritional yeast and serve hot.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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