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Brown Rice Fettuccini with Crimini Mushrooms and Roasted Eggplant

Serves 3 to 4.

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    Brown Rice Fettuccini with Crimini Mushrooms

    This 100 percent gluten-free dish is great for entertaining friends this summer. It is relatively easy to prepare and takes on a rich, almost smoky flavour because all of the contents of the sauce are roasted.

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    Best tomato choice

    The best tomato for this delicious pasta sauce is the very popular heirloom tomato known as Brandywine with its strong, robust tomato flavour.

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    Brown Rice Fettuccini with Crimini Mushrooms and Roasted Eggplant

    Ingredients

    • 2 round Italian eggplants
    • 1/2 cup (125 mL) extra-virgin olive oil, divided
    • 1/2 tsp (2 mL) salt, divided
    • Pinch of pepper
    • 3 fresh tomatoes, quartered
    • 1 large onion, diced
    • 4 garlic cloves, smashed
    • 6 sprigs fresh thyme
    • 1 bay leaf
    • 2 cups (500 mL) quartered crimini mushrooms
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 Tbsp (15 mL) coconut sugar
    • Half of 5 1/2 oz (156 mL) can tomato paste
    • 2 Tbsp (30 mL) coarsely chopped fresh basil
    • 2 Tbsp (30 mL) coarsely chopped parsley
    • 1 - 16 oz (450 g) package brown rice fettuccini
    • Fresh basil
    • Parmesan cheese (optional)

    Nutrition

    Per serving:

    • calories566
    • protein13g
    • fat30g
      • saturated fat4g
      • trans fat0g
    • carbohydrates70g
      • sugars24g
      • fibre16g
    • sodium357g

    Directions

    01

    Preheat oven to 375 F (190 C).

    02

    Cut eggplants in half and score flesh sides making an X pattern. Brush eggplants with 3 Tbsp (45 mL) oil and sprinkle with 1/4 tsp (1 mL) salt and pinch of pepper. Place eggplant flesh side down on parchment paper-lined baking sheet and bake for 30 to 40 minutes, or until eggplant flesh is soft.

    03

    In large bowl, toss 3 Tbsp (45 mL) oil, tomatoes, onions, and garlic together with thyme and bay leaf until well coated and season with 1/4 tsp (1 mL) salt and pinch of pepper. Place on parchment paper-lined baking sheet and bake for 45 minutes, or until tomatoes, onions, and garlic are nicely roasted.

    04

    Once eggplant is cooked, scoop flesh out and toss with the rest of the roasted vegetables; set aside.

    05

    In medium-sized pot over medium-high heat, sauteu0301 mushrooms in remaining olive oil until soft. Remove from pot. Add all roasted vegetables except mushrooms to pot along with balsamic vinegar, coconut sugar, and tomato paste. Bring to a simmer and cook for 10 minutes. Blend with food processor or immersion blender briefly to keep the sauce chunky and thick. Add mushrooms to pot and then basil and parsley.

    06

    Bring large pot of water to a boil. Drop pasta into boiling water and cook for 8 minutes, until al dente. Drain water, and toss pasta with the sauce. Garnish with fresh basil and shaved Parmesan cheese, if using.

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