Who doesn’t love a good pasta dish? This roasted olive, eggplant and rocket pasta defo hits the spot.
With a few simple, yet effective ingredients you can create a quick mid-week pasta to satisfy your cravings, with minimal effort.
I’ve always liked rocket, ever since it was added to a salad, it’s very good when there’s subtle hints of it, and there is such thing as too much rocket.
This simple pasta dish is essentially made up of the following:
Pasta
Eggplant
Olives
Cherry tomatoes
Rocket
Olive oil
Oregano
Basil
Smoked Paprika
Garlic Powder
Eggplant in pasta
Eggplant is another one of those funny foods I’ve never really eaten much, simply cause I didn’t know how to make it taste good.
Love me a good babaganush, but when it came to making roasted eggplant I can’t lie, it lacked luster. But I noticed what my mistake was, I used to cut eggplant in half and season it, but it’s way to watery for anything to come through on your palette.
The incorporation of roasted eggplant in this meal worked well cause it was cubed – I then had a whole week of eating all meals with a side of cubed eggplant, don’t judge me.
Easy olive, eggplant & rocket pasta
This recipe is quick and easy to make, the longest part is probably the seasoning of the veggies prior to roasting.
This recipe is ideal for someone looking to eat a banging pasta dish, but doesn’t want to waste too many dishes, make an intricate sauce or anything; Someone who just wants some nice veggies and pasta.
Well this is a simplistic vegan pasta recipe for you to try today, don’t forget to leave a comment if you’ve tried it and let me know what you think!
| Prep Time | 5 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 35 Minutes |
| Servings |
People
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- 1 Tbsp Extra Virgin Olive Oil More for drizzling afterwards
- 200 Grams Dried Fusilli/Penne Pasta Or GF
- 6-10 Black Olives Pitted
- 1 Eggplant Cubed
- 6 Cherry Tomatoes Halved or Quartered
- 1 Bunch Rocket Chopped finely
- 1 Tbsp Oregano
- 1 Tsp Rosemary
- 1 Tbsp Basil
- 1 Tsp Smoked Paprika
- 1 Tbsp Garlic Powder
Ingredients
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- Chop eggplant into small cubes, cherry tomatoes into halves, transfer to a baking tray. Preheat oven to 200 degrees Celsius.
- Drizzle in olive oil, and add garlic powder, oregano, basil, smoked paprika, salt and pepper, mix with your hands and coat well.
- Once coated fully, place veggies into the oven, and let roast for 30 minutes, or until eggplant starts to brown and skins start to crisp, set aside once done.
- In the meantime, pour dried pasta into a saucepan of boiling salted water, and cook as per the instructions on the packet, coarsely chop the rocket on a chopping board, slice pitted olives finely also.
- Once pasta is cooked, drain and drizzle in some olive oil, sprinkle some more oregano and basil, and a pinch of salt and pepper to your taste, stir in chopped rocket.
- Combine cooked pasta with roasted veggies and leave to sit for 5-10 minutes prior to serving – Enjoy!
