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Roasted Eggplant & Spinach Penne

Roasted Eggplant & Spinach Penne

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


This delicious, earthy, vegan pasta is gluten-free and filled with roasted eggplant, fresh spinach and finished off with marinara


  • 1 medium eggplant (approximately 1 - 1 1/2 lbs)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 12 oz gluten free penne pasta
  • 1 Tablespoon olive oil
  • 3 cups fresh baby spinach
  • 3 cups marinara sauce (gluten free, vegan)


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper, foil or silicone liner.
  2. Cut eggplant into approximately 1" cubes and place on prepared baking sheet. 
  3. Drizzle eggplant with 2 Tablespoons olive oil and sprinkle with salt, pepper & oregano.
  4. Roast eggplant in the oven for 30 minutes until tender and set aside. 
  5. In a medium pot, cook pasta according to package instructions, reserving 1/2 cup pasta water after cooking. 
  6. In a large saute pan over medium-high heat add olive oil, roasted eggplant and baby spinach. Saute until baby spinach is just wilted, about 2-3 minutes.
  7.  Add in marinara sauce and reserved pasta water and simmer for 2 minutes to heat the sauce through. 
  8. Stir in cooked pasta and toss with the sauce to combine everything thoroughly. 
  • Category: Main Course, Side Dish
  • Cuisine: American


  • Calories: 397

Keywords: eggplant, gluten free, pasta, penne, roasted, spinach, vegan, vegetarian

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