Roasting brings out the best flavors in fall vegetables, and it’s a super-easy way to cook them, as well: just cut them into cubes and let the oven do the rest. Once puréed they become a warm, mellow sauce that collects in the tubular pasta, so that when you bite one the flavors explode in your mouth.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables on the prepared baking sheet in an even layer. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
Step 3
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes, stirring once. Remove from the oven and transfer to a bowl to cool.
Step 4
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 1/2 cups of the cooking liquid, and transfer the pasta to a large bowl.
Step 5
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the extra-virgin olive oil. Pulse until the vegetables are puréed, but don’t make it too smooth; it should be a bit chunky with some distinct bits of vegetables.
Step 6
Transfer the puréed vegetables to the bowl with the pasta. Add the Parmesan cheese. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
