Roast Eggplant & Squash Fusilli

Name: Roast Eggplant & Squash Fusilli
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 eggplant; 1 summer squash, medium size (get crazy); 12 oz box brown rice fusilli pasta; 2 clove garlic; 1 small white onion; 1 jar portabella mushroom pasta sauce; 3 tbsp basil; 2 tbsp ground black pepper; 1 tbsp lemon pepper; 1 tbsp himalayan pink salt; 1/4 cup olive oil, extra virgin; 1/4 cup water

Peter Laxalt @cook_3726570

Reno, Nevada

Hearty and healthy Autumn pasta dish best made with fresh garden vegetables.

Peter Laxalt @cook_3726570

Reno, Nevada

Hearty and healthy Autumn pasta dish best made with fresh garden vegetables.

Saved

Ingredients

40 mins

4 servings

1eggplant
1summer squash, medium size (get crazy)
12 ozbox brown rice fusilli pasta
2 clovegarlic
1small white onion
1jar portabella mushroom pasta sauce
3 tbspbasil
2 tbspground black pepper
1 tbsplemon pepper
1 tbsphimalayan pink salt
1/4 cupolive oil, extra virgin
1/4 cupwater

Saved

Steps

40 mins

1

Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
2

Preheat oven to 420°F.
3

Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
4

Chop onions, mince garlic, combine with above mixture.
5

Add mixture to cooking pan with 1/4 cup water. Cook and cover for 5 minutes on medium to low heat, then cook for 10 additional minutes stirring occasionally. You want to get your eggplant and squash a little tender and cook in the garlic.
6

This is a good time to start boiling a pot of water for your pasta. Add a pinch of salt for taste and to expedite boiling (yay science!)
7

Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
8

Let this bake for approximately 20 minutes, or until squash and eggplant are tender and a little crispy around the edges. Stir if you notice anything sticking.
9

In the mean time, follow package directions to cook your pasta. Strain and transfer to bowl, and add a light coating of olive oil to cooked pasta.
10

Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
11

By now, your pasta sauce should have been simmering for almost 30 to 40 minutes. Yum. Remove from heat and prepare your selections. I cooked up some red potato's in the mean time which were initially made as a side dish but became a delicious addition to this hearty Autumn recipe.
12

To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
13

Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.