Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roast eggplant & squash fusilli. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Roast Eggplant & Squash Fusilli is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Roast Eggplant & Squash Fusilli is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Make ready 1 eggplant
- Prepare 1 summer squash, medium size (get crazy)
- Get 12 oz box brown rice fusilli pasta
- Get 2 clove garlic
- Make ready 1 small white onion
- Get 1 jar portabella mushroom pasta sauce
- Take 3 tbsp basil
- Prepare 2 tbsp ground black pepper
- Prepare 1 tbsp lemon pepper
- Get 1 tbsp himalayan pink salt
- Prepare 1/4 cup olive oil, extra virgin
- Get 1/4 cup water
Instructions to make Roast Eggplant & Squash Fusilli:
- Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
- Preheat oven to 420°F.
- Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
- Chop onions, mince garlic, combine with above mixture.
- 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.
- 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!)
- Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
- 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.
- 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.
- Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
- 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.
- To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
- Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.
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