Rigatoni with Zucchini and Eggplant

Name: Rigatoni with Zucchini and Eggplant
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 bell pepper — seeded & chopped; 2 teaspoons dried basil (divided); 1 Tbsp dried parsley; 1 teaspoons dried rosemary; 1 mediums eggplant — cubed; 822 grams diced tomatoes (fire roasted, if available); 3 cloves garlic — minced; 1 Tbsp nutritional yeast; 1 large onion — chopped; 2 teaspoons dried oregano (divided); 59 milliliters pine nuts; 0 teaspoons red pepper flakes — (optional); 227 grams pasta — rigatoni or other small tubular pasta; 2 teaspoons salt — (divided); 340 grams tofu — (lowfat) mashed; 3 Tbsps tomato paste; 3 Tbsps water — (more as needed)

Need a vegan main course? Rigatoni with Zucchini and Eggplant could be an awesome recipe to try. This recipe serves 6. One portion of this dish contains around 13g of protein, 6g of fat, and a total of 285 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. fatfreevegan.com. A mixture of nutritional yeast, basil, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine the mashed tofu with the pine nuts, parsley, nutritional yeast, and remaining basil, oregano, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu. Lightly coat a 4-quart casserole with vegetable oil spray.

Ingredients you will need

Nutritional Yeast