Our whole wheat eggplant pasta features a unique combination of earthy eggplant, sweet cherry tomatoes, whole olives, and bell peppers. Since there is no sauce in the recipe, this straightforward dish is perfect to prepare on busy weeknights.
Whole Wheat Eggplant Pasta with No Sauce Recipe
A luxurious Whole Wheat Eggplant Pasta with No Sauce recipe which pairs roasted vegetables with decadent whole wheat pasta.
For the fresh pasta
- 4 cups Whole Wheat Flour
- 2 Eggs, whole
- 3 Egg Yolks
- 1 tbsp Olive Oil
- 1 tsp Salt
For the roasted vegetables
- 2 cups Cherry Tomatoes, halved
- 2 Eggplants, medium, cubed
- 1 Onion, medium, chopped
- 1 Red Bell Pepper, cubed
- ½ cup Parmesan Cheese, grated
- ¼ cup Kalamata Olives, pitted
- ¼ cup Black Olives, pitted
- 2 tbsp Olive Oil
- Salt, to taste
- Black Pepper, to taste
- Parmesan Cheese, grated
- Sage Leaves, for garnish
- Preheat your oven to 400 degrees Fahrenheit.
Make the pasta
- Prepare the pasta dough by making a well in the center of the flour.
- Add eggs, egg yolks, salt, and olive oil in the mound of flour.
- Use a fork to start incorporating the flour to the wet ingredients.
- Once you get a crumbly dough, start kneading it by hand until smooth.
- Wrap the dough in plastic wrap and refrigerate for an hour.
Roast the vegetables
- In a baking tray, add eggplants, onions, cherry tomatoes, and red bell pepper.
- Add olive oil, salt and pepper to the veggies and toss them well.
- Spread them on the baking tray and roast them for 20 to 30 minutes until tender and toasted.
- Set them aside to cool a little.
Assemble the whole wheat eggplant pasta with no sauce
- Divide the dough into four equal pieces.
- Roll them out into thin sheets.
- Dust each sheet with wheat flour and cut them into thin strips.
- Bring a pot of water to boiling point.
- Cook the pasta for several minutes until it reaches your desired texture.
- Add parmesan cheese and olives to the roasted vegetables.
- Place the hot pasta in a bowl and top it with veggies, sage leaves, and extra parmesan. Enjoy!
- Use a pasta machine to make the pasta as thin as you like them, keep in mind that thicker pasta has a chewier texture.
- If you don’t have time to make fresh pasta, buy whole wheat fettuccine pasta instead.
Calories: 739kcal | Carbohydrates: 109g | Protein: 29g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 236mg | Sodium: 1100mg | Potassium: 1289mg | Fiber: 22g | Sugar: 13g | Vitamin A: 1837IU | Vitamin C: 62mg | Calcium: 265mg | Iron: 7mg
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If you like this post, then we definitely recommend checking out our Pasta Alla Siciliana Recipe post