SUNNY MEDITERRANEAN PASTA

Ingredients

• 690 g Eggplant, cubed
• 100 g Brown rice pasta, dry
• 80 g Olives, pitted, halved
• 360 g Cherry tomatoes, halved
• 80 g Fresh basil, finely chopped
• 2 tsp Coconut amino sauce

Method

1. Pre-heat oven to 180°C, fan forced.
2. Line a baking tray with baking paper and spread eggplant over the tray.
3. Place the tray in the oven to cook for 15-20 mins.
4. Place all your cashew parmesan ingredients in a food processor and pulse to combine.
5. Process until a fine meal like texture is achieved.
6. Bring a pot of water to the boil and add the pasta.
7. Simmer until cooked.
8. Drain and add to a large mixing bowl.
9. Gather other ingredients, add all of them to the pasta and stir well.