Plant-Based Mediterranean Pasta
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
  • 4tablespoons olive oil
  • 1medium eggplant, cubed
  • 2cups broccoli florets
  • 1/2pint cherry tomatoes, halved
  • salt and pepper
  • 8ounces Banza Rigatoni Pasta(or pasta of choice)
  • 1tablespoon minced garlic
  • 1cup artichoke hearts, quartered
  • 12ounce jar roasted red peppers, drained and sliced
  • 1/2cup basil pestosee recipe notes for the Stephanie Lee Nutrition recipe
  • 1/4cup nutritional yeastoptional
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.
Recipe Notes

Stephanie Lee Nutrition’s Homemade Vegan Basil Pesto 

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