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Roast Eggplant & Squash Fusilli
Roast Eggplant & Squash Fusilli

Before you jump to Roast Eggplant & Squash Fusilli recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some changes. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The kitchen is a good place to begin saving energy by going more green.

Changing light bulbs is as good a place to begin with as any. This will certainly go outside of the kitchen, nevertheless that is okay. The usual light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these bulbs last as long as ten of the standard type as well as using a lot less energy. Using these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to obtain the habit of turning off the lights when there is nobody in a area. The family spends major time in the kitchen, and how frequently does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in some other rooms, not just the kitchen. Make a habit of having the lights on only when they are necessary, and you’ll be astonished at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. It’s concerning being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to roast eggplant & squash fusilli recipe. You can have roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Roast Eggplant & Squash Fusilli:
  1. You need 1 eggplant
  2. Provide 1 summer squash, medium size (get crazy)
  3. Use 12 oz box brown rice fusilli pasta
  4. Prepare 2 clove garlic
  5. Take 1 small white onion
  6. Provide 1 jar portabella mushroom pasta sauce
  7. Provide 3 tbsp basil
  8. Provide 2 tbsp ground black pepper
  9. Take 1 tbsp lemon pepper
  10. Provide 1 tbsp himalayan pink salt
  11. Get 1/4 cup olive oil, extra virgin
  12. You need 1/4 cup water
Steps to make Roast Eggplant & Squash Fusilli:
  1. Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
  2. Preheat oven to 420°F.
  3. Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
  4. Chop onions, mince garlic, combine with above mixture.
  5. Add mixture to cooking pan with 1/4 cup water. Cook and cover for 5 minutes on medium to low heat, then cook for 10 additional minutes stirring occasionally. You want to get your eggplant and squash a little tender and cook in the garlic.
  6. This is a good time to start boiling a pot of water for your pasta. Add a pinch of salt for taste and to expedite boiling (yay science!)
  7. Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
  8. Let this bake for approximately 20 minutes, or until squash and eggplant are tender and a little crispy around the edges. Stir if you notice anything sticking.
  9. In the mean time, follow package directions to cook your pasta. Strain and transfer to bowl, and add a light coating of olive oil to cooked pasta.
  10. Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
  11. By now, your pasta sauce should have been simmering for almost 30 to 40 minutes. Yum. Remove from heat and prepare your selections. I cooked up some red potato's in the mean time which were initially made as a side dish but became a delicious addition to this hearty Autumn recipe.
  12. To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
  13. Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.

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