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Before you jump to Roast Eggplant & Squash Fusilli recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us have been trained to believe that comfort foods are bad and should be avoided. Sometimes, if the comfort food is candy or some other junk food, this holds true. Other times, comfort foods can be perfectly nourishing and good for us to eat. There are some foods that, when you eat them, could improve your mood. When you feel a little down and need an emotional pick-me-up, test out some of these.
Green tea is excellent for moods. You were sure it had to be mentioned in this article, right? Green tea is packed full of an amino acid called L-theanine. Studies have discovered that this amino acid essentially induces brain waves. This helps better your mental sharpness while having a relaxing effect on the rest of your body. You already knew that green tea helps you be a lot healthier. Now you know that green tea can improve your mood too!
As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try some of these instead!
We hope you got insight 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 do that.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Provide 1 eggplant
- Provide 1 summer squash, medium size (get crazy)
- Provide 12 oz box brown rice fusilli pasta
- Take 2 clove garlic
- Provide 1 small white onion
- Prepare 1 jar portabella mushroom pasta sauce
- Get 3 tbsp basil
- Provide 2 tbsp ground black pepper
- Take 1 tbsp lemon pepper
- Provide 1 tbsp himalayan pink salt
- Use 1/4 cup olive oil, extra virgin
- Use 1/4 cup water
Steps to make Roast Eggplant & Squash Fusilli:
- Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
- Preheat oven to 420°F.
- Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
- Chop onions, mince garlic, combine with above mixture.
- 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.
- 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!)
- Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
- 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.
- 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.
- Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
- 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.
- To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
- Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.
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