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Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

Silky linguine tossed with roasted eggplant, sweet sundried tomatoes, fresh basil, and a gentle kick of chili for a vibrant, savory pasta dish.

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Ingredients

For 2 servings

  • ½ ounce Basil
  • 1 teaspoon Chili Flakes
  • 1 box Crushed Tomatoes
  • 1 unit Eggplant
  • 2 clove Garlic
  • 6 ounce Linguine
  • 1.5 ounce Sun-Dried Tomatoes
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 tablespoon Olive Oil
  • 1 teaspoon Sugar
Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies
PDF
DifficultyEasy
Total Time30m
Calories570
Protein15g
Carbs101g
Fat16g
Tags:
VeganFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🌾Wheat

Swaps and substitutions

For gluten-free needs, use gluten-free pasta in place of the wheat linguine. If you want a milder dish, reduce or omit the chili flakes; for onion-free cooking, swap in extra garlic and a little more basil for aromatic depth.

What to serve with it

Serve with a crisp green salad, garlicky broccoli, or warm crusty bread to round out the pasta without overpowering its bright, savory flavors. A simple vegan antipasto with olives and marinated artichokes also works well.

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