Rigatoni with Zucchini and Eggplant
Why I Love This Recipe
This is a layered pasta dish, similar to lasagna, that doesn't really stay layered when you dish it up. Tofu stands in for ricotta cheese, and the nutritional yeast (available in natural food stores) lends a great cheesy taste. The original recipe used jarred spaghetti sauce, but I wanted a fresher taste, so I used Muir Glen Fire Roasted tomatoes. If you haven't tried these, you must! They have a lovely sweet, smoky taste. You can find them in natural food stores or in the organic/natural section of some supermarkets.
(taken from blog.fatfreevegan.com)
Ingredients You'll Need
1 large zucchini -- sliced in 1/4" half moons
1/2 medium eggplant -- cubed
1 large onion -- chopped
1 bell pepper -- seeded & chopped
3 cloves garlic -- minced
3 tablespoons water -- (more as needed)
12-14 ounces tofu -- (lowfat) mashed
1/4 cup pine nuts
1 tablespoon dried parsley
2 teaspoons dried basil (divided)
1 1/2 teaspoon dried oregano (divided)
1/4 teaspoon red pepper flakes -- (optional)
1 tablespoon nutritional yeast
1/2 tsp. dried rosemary
1 1/2 teaspoons salt -- (divided)
8 ounces pasta -- rigatoni or other small tubular pasta
2 14.5 oz. cans diced tomatoes (fire roasted, if available)
3 tablespoons tomato paste
soy Parmesan (optional)
Directions
Preheat the oven to 350.
Boil pasta according to package directions, cooking until just barely tender (a little undercooked is better than overcooked). When it's done, reserve 1/2 cup of the cooking water before draining the pasta.
While the pasta's cooking, saute the eggplant, zucchini, onions, bell pepper and garlic in 2 tbsp. water in a nonstick pan over medium heat, adding more water if needed to prevent sticking. When the vegetables are tender, add the reserved pasta cooking water, 1 tsp. basil, 1 tsp. oregano, the rosemary, 1 tsp. salt, tomatoes, and tomato sauce; stir, and keep warm.
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. Spread a thin layer of the vegetable mixture over the bottom (you just want a little sauce there to keep the pasta from sticking). Place a layer of half the pasta mixture, then cover with half the sauted vegetables; repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake another 15 minutes. Before serving, sprinkle with soy Parmesan cheese, if you want.
(taken from blog.fatfreevegan.com)
