Easy vegan olive, eggplant & rocket pasta
A simplistic vegan pasta dish with seasoned roasted veggies, including cherry tomatoes, eggplant, rocket and sliced olives.
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
30Minutes 35Minutes
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
30Minutes 35Minutes
Ingredients
Instructions
  1. Chop eggplant into small cubes, cherry tomatoes into halves, transfer to a baking tray. Preheat oven to 200 degrees Celsius.
  2. Drizzle in olive oil, and add garlic powder, oregano, basil, smoked paprika, salt and pepper, mix with your hands and coat well.
  3. Once coated fully, place veggies into the oven, and let roast for 30 minutes, or until eggplant starts to brown and skins start to crisp, set aside once done.
  4. In the meantime, pour dried pasta into a saucepan of boiling salted water, and cook as per the instructions on the packet, coarsely chop the rocket on a chopping board, slice pitted olives finely also.
  5. Once pasta is cooked, drain and drizzle in some olive oil, sprinkle some more oregano and basil, and a pinch of salt and pepper to your taste, stir in chopped rocket.
  6. Combine cooked pasta with roasted veggies and leave to sit for 5-10 minutes prior to serving – Enjoy!