Roasted Eggplant and Zucchini Pasta


This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour. You can make this vegan pasta dish year-round but it’s best in the summer when these versatile vegetables are cheap and abundant.  If you plant zucchini and eggplant in your garden then you probably know the struggle to find new and delicious recipes to use all the fruit from these productive plants!  While zucchini is always great for vegan zoodles recipes, I like to roast eggplant to concentrate the flavour and give it a bit of delicious caramelization.  Zucchini is also great roasted so just throw them both on the pan together and let the oven take care of the rest! Tossed with tomato sauce, roasted vegetables make a great addition to pasta for an easy, hearty and veggie-packed meal! Do you need to salt eggplant before cooking?  No! This is such an old wives’ tale!  Did you know that eggplants are called eggplants because they used to be white and look like, er … eggs? Well they did and they also used to be bitter. So people would salt them to draw the […]

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