Vegan Moussaka Pasta

Vegan Moussaka Pasta is a delightful twist on the traditional Greek dish, combining the rich flavors of eggplant and lentils with hearty pasta. This comforting meal is both nourishing and satisfying, perfect for a cozy dinner.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Eggplant - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Cooked green or brown lentils - 150 grams
• Crushed tomatoes - 400 grams (1 can)
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)
• Fresh parsley - for garnish

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for about 3 minutes until translucent.
3. Add the minced garlic, diced eggplant, and zucchini to the skillet. Cook for about 7-10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
4. Stir in the cooked lentils, crushed tomatoes, dried oregano, ground cinnamon, salt, and black pepper. Bring the mixture to a simmer and cook for an additional 10 minutes, allowing the flavors to meld.
5. Add the cooked pasta to the skillet and toss everything together until well combined. If using, sprinkle in the nutritional yeast and mix well.
6. Remove from heat and let the dish sit for a couple of minutes. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 72 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• Packed with dietary fiber from vegetables and whole grains, promoting digestive health.

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