Pasta with Roasted Eggplant and Mushrooms
A hearty and flavorful pasta dish with roasted eggplant and mushrooms, perfect for a lactose and dairy free meal.
10m
Prep Time
40m
Cook Time
4
Servings
Ingredients
1 medium eggplant, diced
8 oz mushrooms, sliced
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
12 oz gluten-free pasta
2 tbsp chopped parsley (optional)
Instructions
Step 1
Preheat oven to 400°F.
Step 2
In a large bowl, toss the eggplant and mushrooms with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly browned.
Step 3
While the vegetables are roasting, cook the pasta according to the package directions. Drain and set aside.
Step 4
When the vegetables are done, toss them with the cooked pasta and garnish with chopped parsley, if desired. Serve immediately and enjoy!