Baked Eggplant Rotini with Walnut Parmesan
Baked Eggplant Rotini with Walnut Parmesan Serves: 4 servings (about 2 1/2 cups or 600 ml per serving)
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients:
For the Eggplant Rotini:
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 medium eggplant, chopped into 1/2-inch cubes (about 6 cups or 492 g)
- 1 small fennel bulb, cored and chopped (about 1 cup or 87 g)
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/8 tsp black pepper
- 1 Tbsp balsamic vinegar
- One 28-oz (794-g) can crushed tomatoes
- 8 oz (227 g) gluten-free rotini pasta
For the Walnut Parmesan:
- 1/2 cup (62 g) walnuts
- 2 Tbsp nutritional yeast
- 1 tsp white miso paste
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C).
- For the Eggplant Rotini: In a large pan, heat oil over medium heat. Add onion, eggplant and fennel. Cook, stirring often, for 10–11 minutes, or until vegetables are softened and eggplant is cooked through. Add garlic and cook for 1 minute more. Add salt, Italian seasoning, red pepper flakes, black pepper, vinegar and tomatoes. Let simmer for 5–6 minutes, stirring occasionally.
- While sauce is cooking, prepare pasta according to package directions. Drain and rinse thoroughly. Add to sauce and stir until pasta is evenly coated. Transfer pasta to a 9-inch x 13-inch (23-cm x 33-cm) ovenproof baking dish and set aside.
- For the Walnut Parmesan: In a food processor fitted with the S blade, place walnuts, nutritional yeast, miso, salt and garlic powder. Pulse until mixture is the consistency of fine crumbs.
- Remove Walnut Parmesan from food processor and spread evenly over the top of the pasta. Place pasta in oven and bake for 11–12 minutes, or until heated through and topping is golden. Enjoy immediately.
Notes:
Storage tip: Pasta will keep in an airtight container in the refrigerator for up to 1 week.
Reheating tip: In a skillet, reheat pasta with 1–2 tsp water over medium-low heat, stirring occasionally, until heated through.
Make it nut-free: Substitute raw, shelled sunflower seeds for walnuts.
Make it soy-free: Use chickpea miso in place of white miso, or omit entirely.
Make it nightshade-free: Substitute diced zucchini for eggplant.
Nutrition Information Per Serving:
599 calories, 22.5 g total fat, 2.8 g saturated fat, 9 g polyunsaturated fat, 9.2 g monounsaturated fat, 0 mg cholesterol, 902 mg sodium, 1027 mg potassium, 90.8 g total carbohydrates, 13.8 g fiber, 12.5 g sugar, 13.7 g protein, 14% calcium, 18% iron
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