Hello, I’m Jane. Today, I’m gonna show you how to prepare roast eggplant & squash fusilli recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roast Eggplant & Squash Fusilli Recipe
Roast Eggplant & Squash Fusilli is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Roast Eggplant & Squash Fusilli is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Get 1 eggplant
- Take 1 summer squash, medium size (get crazy)
- Get 12 oz box brown rice fusilli pasta
- Take 2 clove garlic
- Make ready 1 small white onion
- Take 1 jar portabella mushroom pasta sauce
- Get 3 tbsp basil
- Make ready 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.
So that is going to wrap it up with this distinctive dish roast eggplant & squash fusilli recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
