Roasted Veggie and Eggplant Pasta

  • 1 head cauliflower
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • 1 yellow onion
  • 1 box pasta of your choice
  • Sasya Eggplant
  • Basil
  1. Heat oven to 425 F
  2. Chop cauliflower into florets. Place cherry tomatoes and cauliflower florets on a baking sheet. (Keep them separate because tomatoes will be done sooner.) Drizzle with olive oil.
  3. Cook tomatoes for about 30 min, flipping every ten minutes and checking on them. They should brown and burst but not burn.  Cauliflower will take a little bit longer- flip after 15 min and check every ten min or so. Should also brown but not burn.
  4. While veggies are cooking, sauté onions and make pasta.
  5. Cook pasta of choice according to directions.
  6. For the onions- heat olive oil in a pan over medium heat. Add onions and cook until soft, about 10 min, keeping an eye on them.
  7. Mix a few tbsp of Sasya Eggplant dip for each serving of pasta (same amount of sauce you would do if you were using a tomato sauce). Mix in onions. Top pasta with cauliflower and tomatoes. Add some fresh basil on top.