Roasted Vegetable Pasta with Lemony Shallot Oil Sauce

The pasta has this deep richness from the shallot oil, just the perfect zing from the lemon juice, and a creamy almost sweet base from the Dijon mustard. It is such a perfect summer dish because you can totally pack it up and take it to the park for a picnic, or just have it with a cold drink after a long day of work.

Pasta:
1 package gemelli pasta (454 g)
2 small eggplants (whichever variety you have/like)
2 cups cherry tomatoes
3 – 4 sprigs fresh basil, washed and roughly chopped
olive oil, salt, and pepper for roasting

Lemony Shallot Oil Sauce:
4 shallots, diced
1/4 cup olive oil
juice of 2 lemons
1 tbsp Dijon mustard
salt and pepper to taste

View the full recipe at Spice + Sprout →