Quick Eggplant Cauliflower Pasta Bowl
Servings: 4 servings
Ingredients
- 1 small eggplant, cut into cubes (2 cups)
- ½ head cauliflower, chopped into florets (2 cups)
- 2 cups mushrooms, sliced
- 2 cloves garlic, crushed
- ¼ onion, rough chop
- 1 tbsp oil
- 2+ cups marinara sauce*
- 5-6 olives, chopped
- 1 clump parsley, chopped
- pinch red pepper flakes, to taste
- 4-6 servings pasta
- 2-4 tbsp vegan parmesan cheese*
Instructions
- Prepare all veggies as above.
- Place 1 tbsp of oil in a skillet over medium-high heat. Saute onions and garlic for a couple minutes until the onions start to soften.
- Add the eggplant, cauliflower, and mushrooms and continue cooking until the eggplant is soft and golden. Season with S&P to taste.
- Add marinara sauce (store-bought, or homemade marinara sauce recipe) and mix to incorporate. Reduce heat and simmer while you are preparing the pasta.
- Prepare pasta according to package instructions. I used Tinkyada, organic, brown rice, elbows; and it was very delicious (note: I cooked the pasta a few minutes less than directed and it was perfectly al dente).
- Taste sauce again and adjust seasoning as required.
- Toss the hot pasta in the sauce, place on serving dish, garnish with chopped olives, parsley, red pepper flakes, and vegan parmesan*.
- Violife is excellent. Black Sheep Vegan Cheeze is delicious. Quick Homemade Vegan Parmeasan recipe very good option also.
Notes
Marinara Sauce - make homemade marinara sauce on food prep day. It freezes well for several months and stores well in the fridge all week. Easy, authentic, delicious.
Use your favorite parmesan cheese or use a swirl of cashew cream if you don't have any parmesan on hand.
Use any pasta you enjoy, gluten free or not. This sauce is great on penne, rontini or any of the long pastas like fettuccine, spaghetti or linguini.
Storage - leftovers can be stored in the fridge for 3 or 4 day.