• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Whole Wheat Pasta with Roasted Vegetables and Olives from Nava Atlas

September 8, 2007 By Susan Voisin 8 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Wow! I’m overwhelmed by the number of people who left a comment in hopes of winning a copy of Vegan Express! In all, there were 231 guesses, 67 of which were correct. Congratulations to those of you who recognized my style (or possibly the serving dish, which has appeared here before holding Spicy Grapefruit Coleslaw). There were so many responses that I feel bad that I’m offering only one book, but don’t despair if you didn’t win; I’ll be holding other contests as the publication date nears, so you may win a copy yet.

The answer, if you haven’t guessed it from the title above, was the pasta dish. Though I also photographed the chocolate cake (which had the most amazing frosting), my photo of it is in the book but not on the cover. You’ll have to buy (or win!) the book in order to get the recipes for the cake and kababs.

It took a while to copy all the names of the 67 correct guessers to paper, cut them apart, and fold them up. Here to announce the winner of the free book is my daughter E, who helped with the folding and picked the winning ballot:

E chooses the winner

Congratulations to Linda! I’ll be pre-ordering your book as soon as you send me your address.

But here’s a special treat for everyone: Nava has graciously allowed me to post the full photo of the pasta dish as well as the recipe. Though I loved all of the recipes I made from the book, this one was one of my favorites (note the eggplant and Kalamata olives–two ingredients I love). I used a light colored spelt pasta, which was absolutely delicious, but rice pasta would make a great gluten-free substitute. I hope you enjoy this preview of the book!

Whole Wheat Pasta with Roasted Vegetables and Olives

Whole Wheat Pasta with Roasted Vegetables and Olives

6 servings
From Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas (Broadway Books, NY)

This recipe may stretch out to 40 minutes or so, due to preheating and roasting, but it’s so yummy, I think it’s worth it. I hope you will, too.

8 to 10 ounces penne or spirals, preferably whole wheat or spelt
1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see note)
1 large red bell pepper, cut into 1-inch squares
4 cups small broccoli florets (or one 16-ounce bag fresh precut florets)
2 tablespoons extra-virgin olive oil
1/2 medium red onion, thinly sliced
4 cloves garlic, sliced
1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons
of their oil reserved
1/2 cup pitted Kalamata olives
1/4 cup finely minced fresh parsley
1 tablespoon balsamic vinegar, or more to taste, optional
Dried red pepper flakes to taste
Salt and freshly ground pepper to taste

1. Heat the oven to 425 degrees. Lightly oil the bottom of a large roasting pan.

2. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with half of the oil, then stir together and transfer to the roasting pan.

3. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.

4. Bring a pot of water to a boil, then cook the pasta at a rapid simmer until al dente, then drain.

5. Roast the vegetables for 20 minutes, stirring every few minutes, or until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.

6. Add the dried tomatoes, olives, parsley, and balsamic vinegar and stir together with the vegetables.

7. Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes. Add balsamic vinegar to taste if desired, then season with red pepper flakes, salt and pepper. Serve at once.

Calories: 310 Total fat: 13 g Protein: 9 g Carbohydrates: 43 g Fiber: 8 g Sodium: 300 mg
Note: Substitute 1 smallish eggplant, quartered lengthwise and sliced 1/4 inch thick.

Menu suggestion:

Make a salad of mixed greens, red beans or chickpeas, pickled beets, and sliced carrots, dressed any way you prefer. Complete the meal with a crusty fresh whole grain bread.

Just a reminder that Nava previously posted the recipe and photo for her Sweet and White Potato Salad with Mixed Greens, also from Vegan Express. Be sure to check it out if you missed it.


Filed Under: Main Dishes, Recipes Tagged With: Eggplant Recipes, Gluten-free, Higher-fat, Nava Atlas

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Vegan Express
Next Post: Greek-Style Soy Yogurt or Soy Yogurt Cheese »

Reader Interactions

Comments

  1. lea

    January 17, 2011 at 9:04 am

    You were right Susan, this was totally worth the effort! Absolutely Delicious!

    Reply
  2. Linda Lewis

    January 22, 2011 at 11:49 am

    Hi Susan,

    Excited to see the cookbook! My question is are the recipes low fat or fat free? I try to follow the McDougall plant base dietd as much as I can. Of course I cheat sometimes but it has made me so healthy and slimmer.

    Thanks,
    Linda

    Reply
    • SusanV

      January 22, 2011 at 12:42 pm

      Linda. the recipes aren’t fat-free, but they’re generally fairly low fat and very easy to convert. Anywhere they call for sauteing in oil, I do it without. Take a look through the book on Amazon and see if you think you can adjust enough of the recipes to be worth it to you.

      Reply
  3. Alicia Jackson

    January 26, 2011 at 9:31 pm

    Delicious! Susan I just started cooking your recipes last week, and every single one has been a hit. I carmelized the onions instead of roasting them and added a few sprinkles of nutritional yeast to top it off as well. Thank you for helping me create vegan food that my husband will actually eat! 🙂

    Reply
  4. Mari-Ann

    September 9, 2011 at 6:16 pm

    I keep wondering why your site is Fat Free when you use so much oil!
    Olive oil and oil cured olives.
    I’m trying to follow an oil-free diet and your site is recommended. I know I can make the recipe without the oil but that’s not the point of being FAT FREE!

    Reply
    • SusanV

      September 9, 2011 at 6:21 pm

      This recipe was contributed by someone else. 99.9% of the recipes on this blog contain no oil.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · Susan Voisin · Privacy Policy· Log in