Roasted Eggplant and Tomato Fusilli with Nutritional Yeast | Easy Vegan Dinner Idea

Roasted Eggplant and Tomato Fusilli with Nutritional Yeast | Easy Vegan Dinner Idea

Roasted Eggplant and Tomato Fusilli with Nutritional Yeast Recipe

Roasted Eggplant and Tomato Fusilli with Nutritional Yeast is a simple plant-based pasta with eggplant, sweet tomatoes, sautéed onion and a light savory finish. The nutritional yeast adds a golden, nutty layer over the warm pasta, while fresh herbs keep the bowl bright enough for lunch and satisfying enough for dinner.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes

Ingredients

For the Roasted Vegetables

• 1 medium eggplant, cut into ¾-inch pieces

• 2 cups (300 g.) cherry tomatoes, halved

• 1 tbsp. (15 ml.) olive oil

• ½ tsp. fine sea salt

• Freshly ground black pepper, to taste

For the Pasta

• 12 oz. (340 g.) fusilli or rotini

• 1 tbsp. (15 ml.) olive oil

• 1 medium yellow onion, chopped

• 3 garlic cloves, minced

• ½ tsp. dried oregano

• ¼ tsp. crushed red pepper, optional

• ¼ cup (60 ml.) reserved pasta cooking water, plus more as needed

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tsp. finely grated lemon zest

• ½ cup (20 g.) chopped fresh basil or parsley

• ⅓ cup (20 g.) nutritional yeast, plus more for serving

• ¼ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For Serving

• Extra nutritional yeast

• Fresh basil or parsley

• Freshly ground black pepper

• Lemon wedges

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Add the eggplant and cherry tomatoes to the baking sheet. Drizzle with the olive oil and season with the salt and black pepper. Toss gently and spread into an even layer.

3. Roast for 25 to 30 minutes, stirring once halfway through, until the eggplant is soft and browned in spots and the tomatoes have collapsed slightly.

4. While the vegetables roast, bring a large pot of salted water to a boil. Cook the fusilli according to the package directions until al dente. Reserve ½ cup (120 ml.) of the pasta cooking water, then drain the pasta.

5. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.

6. Add the garlic, oregano and crushed red pepper, if using. Cook for 1 minute, stirring often.

7. Add the roasted eggplant and tomatoes to the skillet. Stir gently so the tomatoes release some of their juices into the onion mixture.

8. Add the cooked pasta, ¼ cup (60 ml.) reserved pasta cooking water, lemon juice and lemon zest. Toss gently until the pasta is lightly coated and the vegetables are evenly distributed.

9. Stir in the basil or parsley and nutritional yeast. Add more pasta water 1 tbsp. (15 ml.) at a time, if needed, to help the nutritional yeast cling to the pasta without making it dry.

10. Taste and adjust with more salt, black pepper or lemon juice.

11. Spoon into shallow bowls and finish with extra nutritional yeast, fresh herbs, black pepper and lemon wedges.

Make It Yours

• For more vegetables, add 1 diced zucchini or 1 chopped red bell pepper to the baking sheet with the eggplant and tomatoes.

• For extra protein, stir in 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed, when you add the roasted vegetables to the skillet.

• For a creamier pasta, stir in ¼ cup (60 g.) plain unsweetened plant-based yogurt, cashew cream or white bean purée after removing the skillet from the heat.

• For more heat, increase the crushed red pepper or finish each bowl with chili flakes.

Kitchen Notes

• Roasting the eggplant helps it become soft and flavorful without turning watery. Cut the pieces large enough that they hold their shape after roasting.

• The nutritional yeast should be added near the end so it stays visible on the pasta and creates the golden, savory finish shown in the bowl. If the pasta seems dry after adding it, loosen the dish with a little reserved pasta water.

• Fusilli or rotini works especially well because the spirals catch the roasted vegetables, herbs and nutritional yeast.

Pairs Well With

Serve this pasta with a crisp green salad, garlic bread, roasted broccoli, white bean soup, marinated olives or a simple tomato cucumber salad.