Vegan Buttery Angel Hair with Roasted Eggplant and Garlic Pesto
This Italian inspired dish has a few different components, but each one is simple.
- 1 package whole wheat angel hair pasta
- 1 package fresh baby spinach, chopped
- 1 tomato, diced
- 1/2 can chickpeas
- 1 or 2 large eggplants, sliced into 1/2 inch thick slices
- Olive oil spray to roast eggplant
- 1/4 cup Earth Balance vegan butter
- 1/4 cup Daiya vegan mozzarella cheese
- 1 cup fresh basil leaves
- 3/4 cup pine nuts
- 1/2 cup olive oil
- 1 clove garlic, finely chopped
First, preheat the oven to 450 F. Spray or brush olive oil on a cookie sheet, then place eggplant slices in a single layer. Spray or brush oil on top of the eggplant, and sprinkle salt and pepper over top. Load the sheet(s) of eggplant into the oven and cook for 10 minutes. Pull out sheets, flip each eggplant slice, and cook on the other side for an additional 10 minutes.
Meanwhile, cook one package of whole wheat angel hair on the stove, according to directions on the box.
In a small sauce pan, heat 1/4 cup of Earth Balance vegan butter (stick or spread) over medium-low heat, stirring constantly. When the butter melts about halfway, add 1/4 cup Daiya mozzarella cheese, and stir mixture well. Reduce heat to low and stir until butter and cheese are melted, then set aside.
To make the pesto, add basil, pine nuts, olive oil, and garlic to food processor and blend.
To serve, add a scoop of butter sauce to a plate of angel hair, and top with spinach, tomato, chickpeas, eggplant, and pesto.