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Bean Pasta with Slow-Roasted Tomatoes, Eggplant and Pistachio Mint Salsa

Bean Pasta with Slow-Roasted Tomatoes, Eggplant and Pistachio Mint Salsa

Serves: 4

Category: Main Dishes - Vegan
Author: James Rohrbacher

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Rated by: 4 members

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Top your bean fettuccine with roasted eggplant slices, a bursting-with-flavor pistachio salsa and tomatoes that have been roasted low and slow to gently intensify their flavor. Definitely a company-worthy dish!

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8 Roma tomatoes, or any interesting variety of heirloom tomato
1 tablespoon white wine, plus more for brushing the eggplant
1/2 tablespoon balsamic vinegar
dried basil
dried oregano
freshly ground black pepper
1 large eggplant, peeled and sliced into 8 rounds, approximately 1 inch thick
2 teaspoons salt-free liquid smoke, optional
8 ounces bean fettuccine, cooked according to package instuctions
For the Pistachio Mint Salsa:
1/2 cup raw pistachios
1/2 cup tightly packed fresh mint leaves
1/2 cup tightly packed fresh parsley leaves
2 cloves garlic, to taste
2 scallions, coarsely chopped
non-dairy milk, as needed
1 1/2 tablespoons champagne vinegar
1 tablespoon Dr. Fuhrman's Riesling Reserve vinegar (or additional champagne vinegar + 1 date
1 tablespoon nutritional yeast
freshly ground black pepper


To prepare the tomatoes, slice in half, lengthwise, remove the stem cores and place cut side up on a Silpat-lined baking sheet. Brush the tops of the tomatoes with 1 tablespoon white wine mixed with 1/2 tablespoon balsamic vinegar. Then sprinkle generously with dried basil and oregano and sprinkle lightly with a few grinds of black pepper. Place in a 225 degree oven for 2 hours or until they appear shriveled yet still moist.

To prepare the eggplant, place eggplant slices on a Silpat-lined baking sheet, brushing both sides with the liquid smoke. If you are not using liquid smoke, use white wine. Sprinkle lightly with freshly ground black pepper. Roast in the oven at 375 degrees for about 20 minutes, remove from the oven and brush tops with white wine. Turn over each slice, brush with white wine and roast for another 15 minutes. At this point, check the doneness/dryness and brush again and roast an additional 10-15 minutes as needed until tender and browned.

To make pistachio mint salsa, place pistachios, mint, parsley, garlic and scallions in a food processor and blend to a fairly smooth paste. With the motor running, drizzle in enough non-dairy milk to achieve desired consistency. Add in the remaining ingredients and process until well combined. Adjust seasonings, then let stand for at least an hour to let flavors mingle.

To plate, place a small amount of bean fettuccine in the center of each plate. Top with two eggplant medallions and 4 tomato halves. Top with salsa or serve on the side.

Calories 395; Protein 23 g; Carbohydrates 60 g; Sugars 11 g; Total Fat 9 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 30 mg; Fiber 19.1 g; Beta-Carotene 1334 ug; Vitamin C 42 mg; Calcium 253 mg; Iron 8 mg; Folate 114 ug; Magnesium 73 mg; Potassium 993 mg; Zinc 3.9 mg; Selenium 2.5 ug

Comments (3):



03/06/2017 07:27 PM

Rated this recipe:

I can't begin to tell you how tasty this recipe is!  It says it makes 4 servings and that's exactly how much it made for my husband and me.  I don't happen to like bean pasta, so I used whole wheat fettucine.  I didn't have any white wine or liquid smoke, so I brushed the eggplant with Bragg's aminos and I used all balsamic vinegar on the tomatoes.  My eggplant was as tender and brown as could be after the first 20 minutes of cooking.  I roasted the tomatoes and eggplant the day before, then reheated them in a 300 degree oven while the pasta cooked.  Absolutely fabulous!


09/20/2017 03:32 PM

Rated this recipe:

So delicious I can hardly believe it.


03/08/2018 05:47 PM

Rated this recipe:

Any suggestions on substituting the eggplant with something else? Eggplants aren't my favorite food.

Agent99 replies:

03/21/2018 02:01 AM

Rated this recipe: (no rating)

A sliced portobello mushroom would work well as it has a similar meaty consistency and would take well to the marinade flavors used on the eggplant.