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bowl of roasted butternut squash and eggplant pasta
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5 from 9 votes

Kabocha and Eggplant Vegan Pasta

This healthy and chunky squash and eggplant vegan pasta ready in just 45 minutes and contains hearty veggies that are roasted to enhance their flavours.
Prep Time35 minutes
Active Time10 minutes
Total Time45 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Brazilian, Italian
Keyword: aubergine, eggplant, farfalle, healthy, italian spices, kabocha, olive oil, oregano, pasta, pumpkin, roast, squash, vegan, vegetables, walnuts, watercress, wholemeal pasta
Yield: 4 people
Calories: 350kcal
Author: lucasgian
Cost: 8

Equipment

  • roaster

Materials

  • 3 cups squash 1-inch cubed, I used kabocha but butternut squash also works
  • 1 tablespoon Italian mix dried herbs or fresh Italian herbs
  • 3 tablespoons extra virgin olive oil plus extra to serve
  • 1 medium red onion quartered
  • 1 large eggplant 1-inch cubed
  • 1/2 tablespoon sea salt
  • Black pepper to taste
  • 2 1/2 cups wholemeal pasta I used farfalle but any short type pasta works
  • 2 cups watercress
  • 1/2 cup walnuts chopped

Instructions

  • Preheat the oven to 400ºF / 200º C.
  • Place cubed veggies in a large roaster tin or dish, drizzle 3 tablespoons of olive oil, sprinkle Italian mix dried spices, salt and pepper. Use your hands to evenly coat veggies in the seasoning and olive oil. Arrange veggies in the roaster avoiding overlap with each other.
  • Roast for 20 to 25 minutes or until golden brown and caramelized.
  • Meanwhile, boil the pasta according to package instructions. Drain and transfer to a large serving bowl with watercress to wilt in the pasta heat.
  • Once veggies are cooked through, add them to the bowl. Drizzle more olive oil and toss carefully. Finish with chopped walnuts and serve.

Notes

Roasting vegetables: Vegetables won’t roast nicely if you add too much pieces touch each other. The heat must circulate through the veggies to achieve a crispy and golden brown veggies.
Salt and fat: Salt and fat are the most important ingredients to roast vegetables, they will give all the flavour to the veggies, so be generous but mindful. To my taste this amount of salt is enough for these quantities, but if you are duplicating the recipe, adjust accordingly.
Sauce: This pasta has no sauce on it, but a drizzle of olive oil is enough to at extra grease and flavor.
Vegetarian alternative: If you wan’t to try this version, simply add ½ tablespoon of butter along with the hot pasta to the bowl and toss.
Storage: Stays well in the fridge for up to 5 days. Can be eaten cold. Not suitable for home freezing.