So I knew I had enough of the makings for a pasta dish tonight. I just had to scrounge a bit and it was totally worth the scrounge! The end product was so darn good I need to remember to make this on purpose some time :-)
Roasted Cauliflower and Eggplant Pasta
1 head of cauliflower, broken into fairly uniform medium pieces
1 small eggplant, peeled and cut into large dice
3 cloves of garlic, minced
some olive oil
some crushed red pepper flakes
salt and pepper
6 oz. whole wheat spirals
3 plum tomatoes, diced
Parmesan cheese
flat leaf parsley, chopped (4 sprigs)
Preheat oven 425
Prepare 2 jelly roll pans ( I use parchment paper for all my baking)
In large bowl toss cauliflower and eggplant with olive oil, garlic, red pepper, salt and pepper and divide between the two pans.
Roast 40 minutes-rotating pans and turning the veggies after 20 minutes.
During last 20 minutes of veggie cooking time, cook whole wheat pasta according to pkg directions--reserve one cup of pasta water-drain pasta.
When veggies are cooked, turn into pasta bowl, add pasta, chopped tomatoes and sprinkle on some Parmesan--add reserved pasta water to your liking depending on whether you want the dish wetter or dryer. I added maybe 1/4 cup water. Sprinkle on fresh parsley and offer more cheese at the table for those who are cheese heads.
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