Here's a great dish for all types of dietary habits: vegan, paleo, meat eaters, comfort-food lovers... this is really easy and satisfying!
Ingredients
1-1/2 Tbs extra-virgin olive oil
2 small eggplants, finely diced
3.5 oz shittake mushrooms, caps finely diced
8 oz baby bella mushrooms, caps finely diced
1 medium zucchini, finely diced
sea salt and black pepper
1 28-oz can crushed tomatoes
1 medium onion, peeled and quartered
4 garlic cloves, smashed
½ cup fresh basil leaves
1 lb pasta of choice (I used Cappellos, grain-free fettuccine -- see above in post for link)
Instructions
Preheat your oven to 400°F convection setting, or 425°F regular bake setting.
Line 2 rimmed baking sheets with parchment paper.
Spread the eggplant, zucchini, and shrooms out on the sheets in a single layer. Drizzle oil over and toss a bit. Season with salt and pepper. (Try to keep each veggie in a separate area, so if one is done before the others it's easier to remove it from the sheet.)
Roast the veggies in the oven until they start to brown and caramelize a bit. (Every oven is different, but my eggplant took 35 mins, the shrooms took 25 mins, and my zucchini took 20 mins.)
Meanwhile, start the sauce: In a medium saucepan, combine the tomatoes, onion, garlic, and basil. Season with salt and pepper.
Cover and simmer for 15 minutes, then cook an additional 15 minutes, uncovered. Remove from heat and let cool a few minutes, then using an immersion blender, blend the sauce until it's smooth. (Alternatively, you can transfer the sauce to a blender and whiz it up -- just make sure you hold a dish towel tightly over the top of the blender instead of using the canister top, so that steam can escape and you don't burn yourself.)
Cook the pasta al dente, and drain it well.
Toss the pasta with the tomato sauce and top with mounds of the veggies. Toss it all together if you like before serving.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vegan-fettuccine-bolognese/