Overloading the Machine

Rigatoni with Eggplant and Pine Nut Crunch

Recipes / Main Courses

Based on a recipe in the March 2011 issue of bon app├ętit.

8 Servings

* cooking spray * 1 unpeeled large eggplant (1 1/2 to 1 3/4 lbs), cut into 1/2-inch cubes * 2 medium yellow bell peppers, cut into 1/2-inch squares * 2 cups grape tomatoes * 3 large garlic cloves, divided * 1/2 cup olive oil * 2 cups (firmly packed) fresh basil leaves, divided * 1 cup nutritional yeast, divided * 1/4 cup pine nuts * 1 28-oz can whole tomatoes in juice * 1 cup soy whipping cream * 1 pound rigatoni * 1 pound mozarella daiya, cut into 1/2-inch cubes

Preheat oven to 425F. Spray large rimmed baking sheet with cooking spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/2 cup nutritional yeast, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Blend tomatoes with juice, cream, 1 1/2 cups basil, and 1 garlic clove in processor until smooth. Season with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup nutritional yeast.

Transfer to 13x9x2 baking dish. Sprinkle with mozarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

This page was last modified on 2011 December 20.