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Roasted Eggplant Spinach Pasta

penne pasta on a plate with spinach and eggplant

This easy roasted eggplant spinach pasta is packed full of earthy roasted eggplant pieces mixed with fresh baby spinach and all doused in marinara sauce.

Ingredients

Scale
  • 1 medium eggplant, approximately 1 - 1 1/2 pounds
  • 3 Tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, plus extra for cooking pasta
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 pound penne pasta or 12 ounces gluten free pasta
  • 3 cups fresh baby spinach
  • 3 cups marinara sauce

Instructions

  1. Preheat oven to 400˚ and line a baking sheet with parchment paper.
  2. Cut eggplant into approximately 1" cubes and place on the prepared baking sheet. 
  3. Drizzle eggplant with 2 Tablespoons of the olive oil and sprinkle with salt, pepper & oregano.
  4. Roast eggplant in the oven for 30 minutes, tossing halfway through, until browned.
  5. While the eggplant is roasting, bring a large pot with 4 quarts of water to boil over medium high heat. Once water begins to boil add 1 Tablespoon of salt and then add in dried pasta.  Stir and cook for 10-12 minutes or until al dente. (Cooking times may vary with gluten free pasta)
  6. When pasta is done cooking, reserve 1/2 cup of the water and drain the rest from the pasta. Set aside.
  7. When the eggplant is done roasting, heat the remaining 1 Tablespoon of olive oil in the pot that the pasta was cooked in over medium-high heat. Add in the roasted eggplant and baby spinach. Cook while stirring occasionally until the spinach just wilts, about 2-3 minutes. 
  8.  Reduce the heat to medium-low and add in the marinara and reserved pasta water. Stir and allow to simmer for 1-2 minutes to heat the sauce through. 
  9. Add cooked drained pasta and toss with the sauce to combine everything.

Equipment

Keywords: eggplant, spinach, pasta, vegetarian, vegan