Mediterranean Pasta Bake with Mushrooms and Eggplant Recipe - Forks Over Knives

Name: Mediterranean Pasta Bake with Mushrooms and Eggplant Recipe - Forks Over Knives
Ingredients: 1 14.5-oz. can no-salt-added diced tomatoes; ¾ cup jarred roasted red peppers, drained; ¾ cup chopped onion; ½ cup raw cashews, soaked (see tip, recipe intro); 3 tablespoons nutritional yeast; 2 tablespoons balsamic vinegar; 4 cloves garlic, minced; 2 teaspoons dried Italian seasoning; 1½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 12 oz. dried whole grain rotini or penne pasta; 1 9- to 10-oz. eggplant, trimmed, peeled, and cut into 1-inch pieces (about 3 cups); 8 oz. sliced fresh cremini or button mushrooms; ½ cup chopped fresh basil (optional)

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This easy Mediterranean pasta bake features a quick sauce, meaty mushrooms, and silky eggplant in one delicious casserole. Get the recipe!

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Ingredients

1 14.5-oz. can no-salt-added diced tomatoes
¾ cup jarred roasted red peppers, drained
¾ cup chopped onion
½ cup raw cashews, soaked (see tip, recipe intro)
3 tablespoons nutritional yeast
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
12 oz. dried whole grain rotini or penne pasta
1 9- to 10-oz. eggplant, trimmed, peeled, and cut into 1-inch pieces (about 3 cups)
8 oz. sliced fresh cremini or button mushrooms
½ cup chopped fresh basil (optional)