Penne With Roasted Vegetable Sauce And Pine Nuts - Vegan

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 large eggplant, chopped small
• 1 large sweet red pepper, chopped small
• 10 1/2 ounces grape tomatoes, left whole
• olive oil, to coat
• salt and pepper, to taste
• 1 lb penne pasta
• 1/3 cup pine nuts

Recipe

• 1 preheat oven to 400°f.
• 2 place the eggplant, red pepper, and grape tomatoes on a large roasting pan. drizzle with enough olive oil to coat all the veggies. season generously with salt and pepper. toss to combine. roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
• 3 remove from oven and allow to cool briefly. place vegetables in a food processor and process until mostly smooth but slightly chunky. pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
• 4 while preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). drain but save 1-2 cups of the cooking water.
• 5 add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. season with salt and pepper, if necessary. pour into a serving dish and keep warm.
• 6 in a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). sprinkle the pine nuts over the pasta and serve immediately.