Roasted Eggplant and Sausage Pasta

attention weekly meal planners: this is not a test.


this is one of my favorite weeknight meals that is packed with flavor, veggies and multi-tasking.





  • cook the pasta while the veggies are roasting
  • then slice and pan-sear the sausage.
  • blitz the roasted veggies with some greek yogurt in a food processor to make the sauce
  • combine pasta, sausage and sauce (in the sausage pan to keep everything warm and to have one less dish)





simply put:


this meal is tastey, easy and healthy-ish.


the pre-cooked sausage is an easy protein addition to a veggie packed pasta dish.






this recipe makes dinner for 2 then enough leftovers for 4 lunches. that’s what I’d call stretching your dollar.






recipe has been added to meal planning list




happy cooking. #getinthekitchen

Roasted Eggplant and Sausage Pasta
adapted from
  • 1 large eggplant, sliced
  • 2 red bell peppers, deseeded and cut in half
  • 1 pound short pasta, any kind
  • 4 fully cooked sausage links, any kind
  • 6 garlic cloves
  • ½ cup plain greek yogurt
  • lemon pepper
  • olive oil
  • garnish: grated parmesan
  1. preheat oven to 400 degrees
  2. in cookie sheet/roasting pan brush both sides of the eggplant and bell pepper lightly with oil and sprinkle with lemon pepper. add garlic to pan. roast for 20 minutes.
  3. while veggies are roasting, bring pasta water to a boil and cook pasta per package directions
  4. slice sausage and brown in large lidded saute pan.
  5. when veggies are done roasting, blend in food processor. then add greek yogurt and blend thoroughly.
  6. when pasta is done, splash some pasta water into the sausage pan then drain pasta.
  7. transfer sauce and pasta to sausage pan and stir to combine
  8. heat to a low simmer to bring everything together.
  9. serve immediately.
  10. leftovers will last in air tight container in the fridge for one week.


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