YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 8 oz spaghetti noodles
- 1 large eggplant, 1/2 inch cubed
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 recipe homemade vegan mushroom marinara sauce
- 1 cup fresh spinach
- 8 oz spaghetti noodles
- 1 large eggplant, 1/2 inch cubed
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 recipe homemade vegan mushroom marinara sauce
- 1 cup fresh spinach
Directions
1. Preheat oven to 425 F and line a baking sheet with parchment paper. Place cubed eggplant on baking sheet then drizzle olive oil and spices. Bake for 20 minutes.
2. Bring water to a boil and then add in the noodles. Follow the cooking instructions on the box of pasta noodles.
3. Place all the vegan mushroom marinara sauce in a large sauce pan over medium heat along with the roasted eggplant and spinach.
4. Once the noodles are al dente, drain the water with a strainer and add them into the marinara sauce. Turn off the heat and mix together.
5. Serve and enjoy!
Also by Jessie: Spaghetti Squash Chow Mein
Photo: Jessie Brown
* I love using Trader Joe’s Organic Brown Rice & Quinoa Spaghetti Pasta. The picture of the pasta somewhat looks different because I also used black bean spaghetti, which I highly recommend also.
