*This dish was inspired by Jess from Jess Beautician*
1 box of pasta; I used large macaroni, but you can use anything
1 eggplant; cut into large chunks
1 red onion; cut into large chunks
6 medium-sized tomatoes; cut into fourths
2 red pepper; de-seeded and cut into large chunks
3 cloves of garlic; whole
6 sun-dried tomatoes
2 tsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp chili flakes
2 cups spinach
Salt & pepper
Juice of 1/2 a lemon
1/2 cup of grated Parmesan cheese
For garnish- fresh basil and pine nuts
Preheat your oven to 350 degrees.
In a lined baking pan, add your eggplant, onion, tomatoes, garlic & peppers.
Sprinkle the veggies with olive oil, thyme, oregano, chili flakes, salt & pepper.
Roast for about 35 minutes.
Cook pasta according to the box.
Drain &put back into the pot you cooked the pasta in.
Place the spinach on top of the pasta to start to wilt down.
Once the veggies are roasted, place all the veggies (and the good oils) into a food processor or blender.
Add the Parmesan cheese and sun-dried tomatoes,
Blend until smooth!
It should be a pasta sauce consistency.
Pour your sauce over the spinach & pasta.
You want the pasta to be coated in the sauce!
Plate the pasta & top with fresh basil & pine nuts.