This vegetarian pesto pasta with roasted vegetables is ready in a bit more than half an hour. With a hint of lemon.
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FILL a large pan with water and salt and bring to a boil. As soon as the water starts to boil, you can cook the pasta until it's al dente. DIVIDE the eggplant into thin slices and HEAT a grill pan on high heat.
Drizzle the slices with olive oil and GRILL them on both sides until the grilling pattern appears. REPEAT until all the slices are grilled and season them with pepper and salt.
Optionally you can chop them into smaller pieces. REMOVE the seeds of the chili pepper and chop into thin slices. CHOP the roasted peppers into slices, the cherry tomatoes into halves and finely chop the parsley.
HEAT a bit of olive oil in a large skillet and sauté the chili pepper shortly. ADD the grilled eggplant and roasted peppers. DRAIN the spaghetti and stir it into the veggies along with the cherry tomatoes, pesto and chopped parsley.
SEASON with pepper and salt and serve with mixed seeds and basil leaves. Enjoy!
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