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The “meatless” Monday, on Instagram it is a frequently seen hashtag on Mondays. There are now many flexitarians who consciously do not eat meat one or more days a week. Everyone does this based on his or her conviction to make the world a little better. Now I won't give up eating meat very quickly, but every now and then I also make tasty vegetarian dishes. I must also say very honestly that I do not miss any meat in this recipe. And the homemade pesto in this pesto fusilli with eggplant from the oven is to die for! This delicious crispy vegetarian pasta fusilli with eggplant from the oven tastes like you're in an Italian restaurant. 😋
Shout-out to a real Vega blogger
Because I am of course not very well known for my Vega dishes, I would like to give you some extra inspiration in the form of Nienke from Foxilicious! Of course I have plenty of recipes on my site, but she is completely vegetarian. And so has a complete website full of fingerlicking good food! Click on this link and check out her site!

Fusilli is a popular type of pasta that comes from Italy. The name “fusilli” comes from the Italian word “fuso,” which means “spindle,” referring to the spiral structure of this pasta. The characteristic twisted shape of fusilli is not only aesthetically pleasing, but also serves a practical purpose: it helps hold sauces well, making every bite rich and flavorful.
And this is how you make the Pesto fusilli with aubergine from the oven:
We start with the aubergine, wash it under the tap for a while and then cut it into not too thick slices. Take a baking pan and line it with baking paper. Place the aubergine slices on top and sprinkle with some salt and Provencal herbs. Place in the oven at 180 degrees and let them bake for 15 to 20 minutes. They should be nice and soft when you take them out of the oven.

In the meantime, we are going to cook the fusilli in a pan with water and some salt. Cook the pasta al dente.
We also make the pesto while the pasta is cooking. Use your food processor to do this and blend the whole into a smooth pesto. In the ingredients list above you will find the link to the recipe for homemade pesto. In this case, we add some extra olive oil to make it a little more liquid.
Making the pesto pasta
Drain the pasta and put it in a baking dish. Add the pesto and mix it all together. If it is still a little too dry for your liking, add some extra olive oil. Vegetarian Pasta
Pesto fusilli with eggplant from the oven

Remove the eggplant from the oven and place it like a tile over the pasta. Sprinkle with the Parmesan cheese and add some vine tomatoes cut in the middle. Then place in the oven again until the cheese is nicely melted. Serve with a tasty salad.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Pesto fusilli with eggplant from the oven
How many stars do you give this recipe?
print Email recipe Pin Rate recipeIngredients:
- 300 gram I shot
- 1 little pot pesto - the recipe for the homemade + ingredients can be found below
- 1 Eggplant
- Provencal spice mix
- 50 gram grated Parmesan cheese
- truss of tomatoes
- fresh basil leaves
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start with the aubergine, wash it under the tap for a while and then cut it into not too thick slices. Take a baking pan and line it with baking paper. Place the aubergine slices on top and sprinkle with some salt and Provencal herbs. Place in the oven at 180 degrees and let them bake for 15 to 20 minutes. They should be nice and soft when you take them out of the oven.
- In the meantime, we are going to cook the fusilli in a pan with water and some salt. Cook the pasta al dente.
- We also make the pesto while the pasta is cooking. Use your food processor to do this and blend the whole into a smooth pesto. In the ingredients list above you will find the link to the recipe for homemade pesto. In this case, we add some extra olive oil to make it a little more liquid.
- Make the pesto pasta according to the recipe
- Drain the pasta and put it in a baking dish. Add the pesto and mix it all together. If it is still a little too dry for your liking, add some extra olive oil.
- Remove the aubergine from the oven and lay it over the pasta in an overlapping manner. Sprinkle with the Parmesan cheese and top with some truss tomatoes cut in the middle. Then put it back in the oven until the cheese has melted nicely

Do you want to try more recipes like Pesto fusilli with aubergine from the oven? Take a look at the recipes below
Healthy eggplant pizza with Parma ham
Grilled aubergines with spicy salsa
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
crispy vegetarian pasta eggplant from the oven italian
A delicious recipe!
Nice healthy vegetarian