Monday, January 20, 2014

Mediterranean Vegan Pasta

This is a pretty simple, yet tasty dish to make when you are pressed for time and do not feel like making everything from scratch.  But of course, you always can make your own pasta and marinara sauce!

After a long day of work, I really just wanted something easy.  I opted for whole wheat vegan spaghetti, and some pre-made marinara sauce.  But that seemed a little boring.  Lets jazz it up and add some spanish olives, capers and roasted eggplant!  Now we are talking!

Aside from boiling your pasta and heating up the sauce, the only cooking you really have to do is to roast the eggplant.  Pretty simple, eh?

Mediterranean Vegan Pasta

Ingredients/Directions:  (yields 4-6 servings)
1 package whole wheat pasta
1 jar favorite vegan marinara sauce
1/4 c sliced green Spanish olives
3 tbsp capers
1 small eggplant, cut into small cubes
1 tbsp evoo

Preheat oven 425.  In a bowl, toss eggplant with evoo and seasoning and place on baking sheet.  Bake for 10 minutes, stir and continue to bake for another 10-15 minutes. 
In meantime, boil water and cook pasta accordingly.  In another sauce pan, add in marinara sauce, olives and capers.  Once eggplant is finished roasting, stir into sauce as well.  
Strain pasta, and spoon sauce on top.  Easy as that!

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