Continuation of my two-in-one recipe, after grilled vegetable salad Well, Papineau doesn’t mind it, it’s just grilled vegetable pasta

< span>With the remaining grilled vegetables: pasta, marinara sauce and walnut parmesan (homemade parmesan from my recipe).


  • eggplant – 1 – 2
  • courgette – 2
  • rigatoni < span>– 400 (g)
  • marinara sauce – 250 (mL)
  • Vegan Parmesan – 8 (càs)
  • olive oil – 3 (càs)
  • salt
  • pepper


  • Cut the eggplant, peppers and zucchini into thin slices. Spread them on a baking sheet with the oil, salt and pepper and bake for 45 minutes at 180°C (355°F).
  • Cook the pasta in boiling salted water .
  • When the vegetables are well roasted in the oven, mix them with the pasta and the marinara sauce. Serve with walnut parmesan on top!
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