Pappardelle & Pomodoro

Pappardelle & Pomodoro
Pappardelle pasta with a Roasted Eggplant Pomodoro Sauce
(Serves 6 ~ Vegan) – Check out the VeganRescue Instagram page for a video of this recipe.

They were not kidding with the write-up on the packaging of the Pappardelle pasta “the best vehicle for a great sauce.” – I couldn’t agree more, the thickness and texture of this pasta perfectly held on to this equally thick and textured sauce.
This sauce is extremely flavorful and creamy. This recipe is the perfect way to sneak in extra veggies – especially for picky eaters.
Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, plus additional for drizzling/sauce, if desired
1 Small/Medium Eggplant, halved
1 Sweet Onion, halved
1-2 Garlic Bulbs, halved
24oz Fresh Campari Tomatoes
5oz Fresh Shiitake Mushrooms, sliced
2 Carrots, chopped roughly
1 Poblano Pepper, seeded
1 Bunch (about a 1/4 Cup) Fresh Basil
1/2 Cup Pasta Water
Salt/Pepper/Nutritional Yeast to taste
1lb of Pappardelle pasta (prepared according to package), boiled 10 minutes/drained. Directions:
-Pre-heat oven to 400 degrees F.
-Place all vegetables on a large sheet pan, I used parchment paper to line the pan.
    Note: I tuck the parchment paper around the garlic for better roasting.
-Drizzle with olive oil and add salt/pepper.
-Bake for 30 minutes.
-In a large blender – blend all roasted veggies together. Squeezing out roasted garlic and I also scoop out the eggplant, since the skin can sometimes taste bitter.
-Add additional olive oil and salt/pepper/nutritional yeast to taste.
-Toss sauce with prepared pasta.
-Enjoy!