This recipe comes from the Meatless Monday website and can be found here. It does contain cheese, so it is not completely vegetarian, but I’m sure you could experiment with different pasta and leave out the parmesan for a vegan dish.
Cooking cheese tortellini in vegetable broth and spices infuses a depth of flavor to this dish. The extra-tasty pasta showcases the eggplants and peppers, which are sautéed until zesty with garlic and red pepper flakes. This recipe comes to us from Sara of Suburban Spoon.
- 2 tablespoons olive oil
- 1 medium eggplant, cut into 1/2″ pieces
- 2 bell peppers, cut into 1/2″ pieces
- 1 pint of cherry tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, chopped
- 1/4 tsp crushed red pepper flakes
- 3 cups low-sodium vegetable broth
- 1 pound cheese tortellini (fresh or frozen)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup parmesan cheese, grated
Heat the oil in a large skillet over medium-high heat.
Add the eggplant, bell peppers, tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally for 6-8 minutes or until the vegetables begin to soften.
Stir in the garlic and red pepper flakes and cook, stirring, for 1 minute.
Add the broth and tortellini. Cover and simmer over medium heat, stirring occasionally, for 12-15 minutes, or until the tortellini are cooked through and most of the broth is absorbed.
Fold in the parsley and 1/4 cup of the parmesan. Spoon into bowls and sprinkle the remaining 1/4 cup of parmesan on top.
(9 votes, average: 3.11 out of 5)
Eggplant Pepper Pasta
- Servings per Recipe: 4
- Amount per Serving
- Calories: 556
- Calories from Fat:181
- Total Fat:20.2g
- Saturated Fat:7.6g
- Total Carbohydrates:71.2g
- Dietary Fiber:9.1g
- View our Nutritional Guidelines
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