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Rigatoni with Eggplant and Pine Nut Crunch

Recipes / Main Courses

Based on a recipe in the March 2011 issue of bon appétit.

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.