A penne for your thoughts on this roasted eggplant pasta sauce? Yes, we’re talking extra veggies in a jarred sauce. Think we’re being over ambitious? Hardly! Eggplant is easy to roast and puree, plus it loads your dish with tons of nutrients. Texture-wise, it makes the sauce thick and creamy, adding so much depth to the meal. With this nutrient-rich sauce, fresh basil and sliced green pepper over protein-packed, gluten-free red lentil penne, this dish will make you feel like a million bucks!
Lentil Penne with Roasted Eggplant Pasta Sauce
- 8 oz. Explore Cuisine Organic Red Lentil Penne
- 24 oz. Rao’s Homemade Marinara Sauce
- 1 large eggplant peeled and cut into inch cubes
- 3 tsp. crushed garlic
- 1/4 cup + 2 Tbsp. extra virgin olive oil
- 1 small brown onion sliced
- ½ tsp. Redmond Sea Salt
- ½ tsp. black pepper
- 1 green bell pepper sliced
- 1 cup fresh basil leaves
Preheat oven to 400 degrees F.
Place eggplant on baking sheet. Brush with olive oil and toss with garlic, salt and pepper. Roast for 20 minutes or until soft.
Meanwhile, cook penne according to package instructions.
While the pasta cooks, heat oil in a small pan, add onion and stir fry for about 5 minutes or until soft. Add green peppers and cook for 2 more minutes.
Transfer eggplant to food processor and blend into a smooth paste.
Combine paste with sautéed onion and pepper. Add in tomato sauce and cook through for about 5 minutes.
Toss pasta with sauce. Serve with fresh basil.