Penne Bake with Roasted Veg & Creamy Eggplant Sauce

This eggplant sauce is DELICIOUS! I love roasting eggplant then blending it into all types of sauces and dips and this recipe of mine tops my list of favorites. Thinned out with a little bit of starchy pasta water, this sauce adds incredible flavor to simply roasted vegetables and whole wheat pasta.

This pasta bake is a great make ahead meal. Prepare it fully in a casserole dish and store. When ready to eat, top with breadcrumbs and bake. Eaten as left overs, it holds its shape well and can be sliced.

Creamy Eggplant Sauce
3 tbl extra virgin olive oil
2 cups small diced eggplant, peeled
1 1/2 cup roughly chopped chanterelle mushrooms
2 garlic cloves, smashed
1 tbl dried rosemary, crumbled
1/2 cup silken, soft tofu
1/3 cup vegan mayonnaise
1/4 cup vegetable broth
salt and pepper

Preheat the oven to 450.
Toss the oil, eggplant, mushrooms, garlic and rosemary together. Season with 1/2 tsp salt and 1/4 tsp pepper. Lay on a baking sheet and roast for 20 minutes. Transfer to a food processor and add the tofu, mayonnaise and broth. Blend until smooth. Taste and season with more salt and pepper if necessary.

Penne Bake with Roasted Vegetables
3 tbl extra virgin olive oil
1  yellow onion, medium dice
1 large carrot, small dice
2 celery stalk, small dice
1 garlic clove, smashes
1 red bell pepper, small dice
2 cups small diced eggplant, peeled
2 tsp dried parsley
1/2 tsp red pepper flakes
salt and pepper
12 oz whole wheat penne pasta
2 cups panko breadcrumbs

Preheat the oven to 450.
Toss the onion, carrot, celery, garlic, red bell pepper and eggplant with olive oil, parsley, red pepper flakes, 1 tsp of salt and 1/2 tsp pepper. Spread in a single layer on a baking sheet and roast for 20 minutes.
Reduce the oven heat to 350. Grease an 8x8 casserole dish.
Cook the pasta al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
Toss the roasted vegetables into the pasta. Pour the eggplant sauce into the pasta and thin out with a little bit of pasta water.
Pour into the casserole dish.
Toss the breadcrumbs with 2 tbl olive oil and 1 tsp dried parsley. Top the casserole and bake, uncovered for 30 minutes.