Margherita Sausage and Eggplant Pasta

The satisfying, veggie-packed meal you didn’t know you needed.

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1 medium eggplant
2 Roma tomatoes
1 package angel hair pasta
5 ounces extra virgin olive oil
8 ounces of fresh basil pesto
1 Cracked black pepper to taste


  1. Preheat oven to 375 degrees.

  2. Bring a large pot of salted water to a boil.

  3. Large dice the eggplant and tomatoes, brush with 1 ounce of olive oil and spread on a baking sheet. Roast the vegetables until browned and tender, about 25-30 minutes.

  4. About halfway through the roasting, add the sausage links to the pan of vegetables.

  5. Meanwhile, cook the pasta as directed, remove from water and toss with the olive oil and cracked black pepper.

  6. Remove the pan from the oven and slice the sausage links. Plate the pasta and top with roasted vegetables, the sliced sausage links and dollop with the fresh pesto.