Roasting Eggplant:
1 Large Eggplant
Preheat oven to 400 F
Take a backing sheet pan, line it with aluminum foil.
Trim off and discard the stem end of eggplant and cut in half lengthwise. Place cut-side down on the baking sheet
Pierce the backs of the eggplant with a fork in few places. Bake until completely soft an somewhat collapsed, about 30 minutes.
Remove from the oven and allow it to cool completely. Peel the skin.
This can be done ahead of time and stored in the refrigerator until ready to use.
Soak Almonds
1/4 Cup Whole Almonds
Overnight soak the almonds in a bowl of water (or soak for at least 2 hours before using). Allow to soak at room temperature. Drain water before using.
Soak Dry Sun-Dried Tomatoes
2 Sun-Dried Tomatoes (not oil-packed)
If using dry, non oil-packed sun-dried tomatoes, soak the sun-dried tomatoes in 1/2 cup of water for 1 to 2 hours, until very soft. Reserve the soaking water and use it in the pesto
Prepare Pasta
12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt
Boil 3 quarts of water to a rolling boil. Add Salt.
Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 4 minutes and then added the vegetables and cooked for 4 more minutes).
Throw veggies into pasta water 4 minutes before pasta is done.
While pasta is cooking, prepare the Pesto
Pesto
1 Large Roasted Eggplant, Peeled
1/4 Cup Whole Almonds
2 Sun-Dried Tomatoes (not oil-packed)
2 Garlic Cloves
2 Cups Basil Leaves, lightly packed
1 and 3/4 Tsp Salt
2 Tsp Black Pepper Powder
Add the Pesto ingredients to the blender and make smooth paste.
The Pasta
Toss the Pasta, Cauliflower, Broccoli, Carrot and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.
Source: fatfreevegan
Taste Note: Tastes OK.
Yields: 5 Cups
Will i prepare it again:Yes. But something is wrong with this, need to figure out what? Probably 2 cups of basil is too much, don't know, couldn't figure out whats wrong. Actually when i tasted the pesto, it tasted really awesome, but after mixing with pasta, the taste was not at all good. May be need to cook the pasta little bit more, .... Not sure whats wrong
1 Large Eggplant
Preheat oven to 400 F
Take a backing sheet pan, line it with aluminum foil.
Trim off and discard the stem end of eggplant and cut in half lengthwise. Place cut-side down on the baking sheet
Pierce the backs of the eggplant with a fork in few places. Bake until completely soft an somewhat collapsed, about 30 minutes.
Remove from the oven and allow it to cool completely. Peel the skin.
This can be done ahead of time and stored in the refrigerator until ready to use.
Soak Almonds
1/4 Cup Whole Almonds
Overnight soak the almonds in a bowl of water (or soak for at least 2 hours before using). Allow to soak at room temperature. Drain water before using.
Soak Dry Sun-Dried Tomatoes
2 Sun-Dried Tomatoes (not oil-packed)
If using dry, non oil-packed sun-dried tomatoes, soak the sun-dried tomatoes in 1/2 cup of water for 1 to 2 hours, until very soft. Reserve the soaking water and use it in the pesto
Prepare Pasta
12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt
Boil 3 quarts of water to a rolling boil. Add Salt.
Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, I cooked the pasta for 4 minutes and then added the vegetables and cooked for 4 more minutes).
4 Cauliflower Pieces
4 Broccoli Pieces
1 Carrot
Throw veggies into pasta water 4 minutes before pasta is done.
Pesto
1 Large Roasted Eggplant, Peeled
1/4 Cup Whole Almonds
2 Sun-Dried Tomatoes (not oil-packed)
2 Garlic Cloves
2 Cups Basil Leaves, lightly packed
1 and 3/4 Tsp Salt
2 Tsp Black Pepper Powder
Add the Pesto ingredients to the blender and make smooth paste.
The Pasta
Toss the Pasta, Cauliflower, Broccoli, Carrot and Pesto into mixing bowl, Sprinkle with remaining Pine Nuts.
Taste Note: Tastes OK.
Yields: 5 Cups
Will i prepare it again:Yes. But something is wrong with this, need to figure out what? Probably 2 cups of basil is too much, don't know, couldn't figure out whats wrong. Actually when i tasted the pesto, it tasted really awesome, but after mixing with pasta, the taste was not at all good. May be need to cook the pasta little bit more, .... Not sure whats wrong
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