Roasted Eggplant And Tomato Pasta With Stilton

Name: Roasted Eggplant And Tomato Pasta With Stilton
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil (or to taste); sea salt; black pepper; 150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!); 400 g eggplants; 300 g cherry tomatoes (red and yellow if you can find them); 100 g white onions, halved and sliced thinly into half moons; 2 -3 garlic cloves; 0.5 (14 ounce) can water-packed artichoke hearts (about 3 hearts or serving); 60 g blue cheese, such as English Stilton (crumbled); red pepper flakes or balsamic vinegar, to taste; Optional protein; soy mincemeat or cannellini beans

Servings: persons

1 1/2 tablespoons olive oil (or to taste)
sea salt
black pepper
150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!)
400 g eggplants
300 g cherry tomatoes (red and yellow if you can find them)
100 g white onions, halved and sliced thinly into half moons
2 -3 garlic cloves
0.5 (14 ounce) can water-packed artichoke hearts (about 3 hearts or serving)
60 g blue cheese, such as English Stilton (crumbled)
red pepper flakes or balsamic vinegar, to taste
Optional protein
soy mincemeat or cannellini beans

1
heat oven to 400u00b0.
2
On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
3
salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
4
put the tomatoes on the tray as well, salt and pepper them too.
5
Drizzle more oil lightly over the veggies.
6
Put in oven for approximately 40 minutes.
7
turn the eggplant over and stir tomatoes halfway through.
8
You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
9
Remove from oven and set to side.
10
10 minutes before removing vegetables from oven, boil water to cook your pasta.
11
Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
12
add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
13
Drain the pasta, reserving about 1 cup of pasta water.
14
Cut the eggplant into strips.
15
Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
16
remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
17
Enjoy!
18
If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
19
Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

14146

kcal

Calories

Fat

2803

Carbs

496

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil (or to taste), sea salt, black pepper, 150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!), and more.

Yes, Roasted Eggplant And Tomato Pasta With Stilton falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!