This pasta was born on a road trip. And when I say that, what I really mean is that after about six hours of driving I looked over to my friend Adam and said, "What should I make for my blog this week?" And he told me about this shallot oil dressing that he had at his work, and I thought roasted veggies, and then it all sort of came together. Probably in about three minutes. I actually meant to make this last week when I got back from Bonnaroo, but of course what with hanging up wet tarps and feeling a lil sad about missing my new pals, actually cooking anything was pretty much out of the question. Now that tarps and dusty clothes seem to have dissipated slightly from my life, I am getting back on the recipe testing train (train?) and trying to find my groove.
Kind of a side note, but is summer not just the best thing? The other night I had an earl grey sour cocktail (YEAA) and then lay on the grass with my friend and just watched the stars and talked. I really do love that I get to experience all four seasons where I live, but this year summer seems to be extra magical and constantly keeping me on my toes searching for new adventures <3
Anyways, I am so glad that I finally did make this pasta because it is one of my favourite pasta recipes I have ever made. It has this deep richness from the shallot oil, just the perfect zing from the lemon juice, and a creamy almost sweet base from the dijon mustard. It is such a perfect summer dish because you can totally pack it up and take it to the park for a picnic, or just have it with a cold drink after a long day of work. I hope you love it as much as I do, and if you make any of my recipes you should totally tag @spiceandsprout so I can see! Love ya xo
roasted vegetable pasta w/ lemony shallot oil sauce
One of my favourite things about this pasta is that you can substitute most of it for what is in your fridge. The eggplant and tomatoes can easily be subbed out for different or more veggies, and the type of pasta you use is completely dependant on your preference!
- 1 package gemelli pasta (454 g)
- 2 small eggplants (whichever variety you have/like)
- 2 cups cherry tomatoes
- 3 - 4 sprigs fresh basil, washed and roughly chopped
- olive oil, salt, and pepper for roasting
Lemony Shallot Oil Sauce
- 4 shallots, diced
- 1/4 cup olive oil
- juice of 2 lemons
- 1 tbsp dijon mustard
- salt and pepper to taste
Preheat your bbq to 500 (if using an oven 400 or 450 will work, but cooking times may vary slightly).
Slice your eggplant lengthwise into 1/4 - 1/2 inch slices. Drizzle each slice with olive oil, salt and pepper. Place all of the cherry tomatoes onto a baking sheet or any pan with raised sides. Lay each piece of eggplant onto the bbq (as pictured above) and place the pan with the cherry tomatoes onto the grill if you have room (if not you can cook them after the eggplant). Roast for 5 minutes with the bbq closed and then flip each piece of eggplant, they should have dark grill marks on one side now. Roast for another 5 minutes and then remove from the grill. They should be pretty dark and crispy looking, with nice grill marks across both sides. Slice the eggplant into thin strips and set aside. Cook the cherry tomatoes for a total of 10 minutes, moving them around the pan at the halfway mark. Set aside.
While the vegetables are roasting, cook the pasta and make the sauce. Bring a large pot of water to boil and cook the pasta as per instructions on the package. In a medium sized cast iron pan, heat the 1/4 cup of olive oil over low-medium heat. When the oil is hot, add the diced shallots and stir continuously for 5 minutes, or until the shallots start to turn a golden brown. Remove from heat and pour the shallots and oil into a high speed blender. Add the lemon juice, dijon, salt and pepper, and blend on high until smooth.
To assemble toss together the pasta, roasted vegetables, shallot oil sauce, and fresh basil. Serve immediately! It will last in the fridge for about 3 - 4 days.