Farmer’s Market Rotini

Recipe By : based on a recipe by Robin Robertson
Serving Size : 6

1 cup chopped onion

1 cup eggplant, cut into julienne strips (may use up to 2 cups)

1 bell pepper — (red, yellow, or green) seeded and cut into julienne strips

2 cups zucchini or yellow squash, cut into julienne strips (2-inches long and 1/8-inch thick)

3 cloves garlic, minced

1 16 ounce can plum tomatoes (Italian style) chopped, liquid reserved

1/2 cup soy milk

Salt and freshly ground black pepper

1 pound rotini, cooked al dente, drained

1/4 cup minced fresh basil — or 1 tablespoon dried basil

2 tablespoons soy parmesan (vegan)

Calamata olives, pitted (optional)

Begin preparing pasta according to package directions.

Heat a non-stick skillet over medium heat, add the onion, and cook for 5 minutes. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently. Add the tomatoes to the pan with their liquid. Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the soy milk. Blend well and season with basil, salt and pepper to taste. Place the cooked pasta in a large serving bowl. Pour the sauce over the pasta and mix together thoroughly. Sprinkle with the soy parmesan and garnish with calamata olives, if desired. Serve immediately.

Source: 366 Simply Delicious Dairy-Free Recipes

Adapted by Susan Voisin

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Per serving: 344 Calories (kcal); 2g Total Fat; (6% calories from fat); 14g Protein; 66g Carbohydrate; 0mg Cholesterol; 101mg Sodium

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