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Fare Isle » Savory » Zucchini Noodles with Roasted Eggplant, Tofu Ricotta & Pesto

Zucchini Noodles with Roasted Eggplant, Tofu Ricotta & Pesto

published: February 13, 2015 / updated: September 12, 2022by Kaity Farrell
Delicious healthy Italian-inspired vegan zucchini noodles topped with fresh marinara sauce and roasted eggplant with homemade tofu ricotta and pistachio spinach pesto.
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Delicious healthy Italian-inspired vegan zucchini noodles topped with fresh marinara sauce and roasted eggplant with homemade tofu ricotta and pistachio spinach pesto.

A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

I’m sure you’ve all seen zucchini noodles before. I’m not sure who came up with this clever idea, but it is a bit of genius. With the help of a kitchen gadget, this versatile squash is transformed into ribbons mimicking thick spaghetti, which are just begging to be sauced.

Ingredients and Substitutions

Ingredients including tomatoes, eggplant, scallions, spinach, zucchini and pistachios.

Zucchini – Raw zucchini is used in place of traditional pasta by cutting it into thin ribbons or “zoodles” with a spiralizer or mandolin slicer. Substitutions: summer squash would work the same as zucchini, but for another gluten-free vegetable noodle option you can also roasted spaghetti squash to use as noodles.

Eggplant – Roasting eggplant brings out its savory flavor and subtle sweetness. Substitutions: Eggplant can be swapped with other roasted vegetables such as cauliflower or broccoli.

Tofu – By pureeing extra firm tofu with non-dairy milk and seasonings it becomes a delicious vegan ricotta alternative. Substitutions: Use store-bought vegan ricotta cheese alternatives to save time.

Spinach and Pistachios – A vibrant green pesto sauce is made from a base of fresh leafy spinach and sweet nutty pistachios which are pureed with lemon, garlic, and fresh herbs for a punch of flavor. Substitutions: Use any leafy green herbs or even thawed frozen green peas in place of spinach and any nuts like walnuts or traditional pine nuts for the pistachios.

Marinara sauce ingredients on a marble salad included microplaned carrot, minced onion, fresh thyme, garlic cloves and a salt cellar with a small wooden spoon.

Tomatoes – Fresh whole plum or campari tomatoes are best to use for the simple marinara sauce to dress the zucchini noodles. Substitutions: To save time use jarred tomato sauce or use canned whole San Marzano tomatoes instead of fresh tomatoes.

Aromatics – Onion, garlic, grated carrot, red pepper flakes and dried oregano are used to flavor the marinara sauce. Substitutions: You can omit any of the aromatics and seasonings or swap the herbs with other herbs you have on hand.

A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

How to Make The Dish:

Step 1: Roast the Eggplant

First, wash the eggplant and cut off the stems. Then slice the eggplant into 1/2″ thick rounds. Arrange slices on a baking sheet and drizzle with half of the olive oil and season with half of the salt and herbs. Flip rounds over and repeat with remaining oil and herbs.

Bake for about 40 minutes, flipping eggplant rounds halfway through until they are a deep golden brown and are tender all the way through.

Eggplant slices seasoned with olive oil, thyme, salt and pepper on a sheet pan with a bottle of olive oil, a salt cellar, bunch of fresh thyme sprigs and tomatoes to the side.
Baked eggplant slices on a sheet pan.

Step 2: Prepare Tofu Ricotta

Meanwhile, puree all of the tofu ricotta ingredients except for the parsley and scallions in a food processor until smooth and creamy. Then pulse in parsley and scallion until they are chopped into little pieces and are evenly incorporated.

Transfer to a bowl and set aside until ready for assembly.

Step 3: Prepare Pistachio Spinach Pesto

Place all of the pesto ingredients except olive oil into a food processor and pulse about 10 times to break down the ingredients.

Then with the processor running, slowly add the olive oil until the mixture is smooth and creamy.

Transfer pesto to a bowl and set aside until ready for assembly.

A small dish of pistachio spinach pesto with the plated dish of zucchini noddles blurred in the background.

Step 4: Prepare Marinara Sauce

Wash and remove stems from tomatoes. If large, quarter tomatoes. Purée the tomatoes with water in a blender.

Mince onion and garlic. Finely grate the carrot on a coarse Microplane grater.

Heat a saucepan over medium heat. Once hot, add oil and then onion, carrot, garlic, red pepper flakes and oregano all at once and sauté until the onion starts to brown.

Add the tomato purée and bring the sauce to a boil then lower it to a simmer and let it cook uncovered for about 15-20 minutes until it reduces.

Cover the sauce and set it aside until ready for plating.

A saucepan of fresh marinara sauce with a wooden spoon in it.

Step 5: Prepare Zucchini Noodles

Wash and trim the ends of the zucchini. Use a spiralizer or mandolin set to 1/8″ julienne setting to cut zucchini into noodles.

Set the zoodles aside until ready for plating.

A pile of zucchini noodles sitting on a marble slab with a mandolin slicer next to it.

Step 6: Assemble the Dish

Arrange the zucchini noodles on the plate and top them with marinara sauce.

Spread a spoonful of tofu ricotta on each eggplant round and top with a spoonful of pesto.

Arrange eggplant stacks over the noodles and serve.

A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

FAQs

Can I make the components ahead?

Yes, all of the components can be made up to 3 days before and refrigerated separately in airtight containers. Reheat the eggplant and tomato sauce before serving.

Can I cook the zucchini noodles?

Yes, the zucchini noodles can be lightly steamed or sauteed in a little bit of oil before serving.

A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

Love this recipe?

If you made my Vegan Zucchini Noodles with Roasted Eggplant and Tofu Ricotta Recipe I would love to hear your feedback! Please leave a star-rating review of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.

Please tag @fareisle in your photos on Instagram with #fareisle so I can see your creations. I might miss it if you only tag me with the caption because those notifications fall off quickly, but I can always find it if I’m tagged in the photo itself.

A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

Vegan Zucchini Noodles with Roasted Eggplant and Tofu Ricotta

Author: Kaity Farrell
Delicious healthy Italian-inspired vegan zucchini noodles topped with fresh marinara sauce and roasted eggplant with homemade tofu ricotta and pistachio spinach pesto.
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Prep Time: 40 minutes
Cook Time: 1 hour
Servings: 4 servings

Ingredients

Roasted Eggplant

  • 3 small eggplant or 1 large
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher sea salt
  • 1 teaspoon dried oregano

Tofu Ricotta

  • 1 1/2 cups extra firm tofu
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsweetened non-dairy milk such as soy milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 loosely packed cup parsley leaves parsley leaves
  • 1 scallion

Pistachio Spinach Pesto

  • 4 cups packed baby spinach
  • ½ cup packed Italian parsley leaves
  • 2 scallions
  • ¼ cup shelled raw pistachios
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Marinara Sauce

  • 2 lbs fresh tomatoes plum or campari
  • 1 cup water
  • 1 medium sweet onion
  • 1 medium carrot
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon red pepper flakes
  • kosher sea salt to taste

Zucchini Noodles

  • 2-3 medium zucchini

Instructions

Prepare Roasted Eggplant:

  • Preheat oven to 450˚F.
  • Wash eggplant and cut off stems. Slice eggplant into 1/2" thick rounds. Arrange slices on a baking sheet and drizzle with half of the olive oil and season with half of the salt and herbs. Flip rounds over and repeat with remaining oil and herbs.
  • Bake for about 40 minutes, flipping eggplant rounds halfway through until they are a deep golden brown and are tender all the way through.

Prepare Tofu Ricotta:

  • Meanwhile, puree all of the tofu ricotta ingredients except for the parsley and scallions in a food processor until smooth and creamy. Then pulse in parsley and scallion until they are chopped into little pieces and are evenly incorporated.
  • Transfer to a bowl and set aside until ready for assembly.

Prepare Pistachio Spinach Pesto:

  • Place all of the pesto ingredients except olive oil into a food processor and pulse about 10 times to break down the ingredients.
  • Then with the processor running, slowly add the olive oil until the mixture is smooth and creamy.
  • Transfer pesto to a bowl and set aside until ready for assembly.

Prepare Marinara Sauce:

  • Wash and remove stems from tomatoes. If large, quarter tomatoes. Purée the tomatoes with water in a blender.
  • Mince onion and garlic. Finely grate the carrot on a coarse Microplane grater.
  • Heat a saucepan over medium heat. Once hot, add oil and then onion, carrot, garlic, red pepper flakes and oregano all at once and sauté until the onion starts to brown.
  • Add the tomato purée and bring the sauce to a boil then lower it to a simmer and let it cook uncovered for about 15-20 minutes until it reduces.
  • Cover the sauce and set it aside until ready for plating.

Prepare Zucchini Noodles:

  • Wash and trim the ends of the zucchini. Use a spiralizer or mandolin set to 1/8" julienne setting to cut zucchini into noodles.
  • Set the zoodles aside until ready for plating.

Assemble the Dish:

  • Arrange the zucchini noodles on the plate and top them with marinara sauce.
  • Spread a spoonful of tofu ricotta on each eggplant round and top with a spoonful of pesto.
  • Arrange eggplant stacks over the noodles and serve.


Notes

 
 

Course: Dinner
Cuisine: Italian
Keyword: zucchini noodles, roasted eggplant, pistachio spinach pesto, marinara sauce, vegan zoodles

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Recipe Rating




Comments

  1. Lauren Rouleau

    This looks divine Mama! What kind of a camera do you use? Your photographs of your work are just incredible!
    xo
    @laurenofleaves

    Reply
    • Kaity Farrell

      Thanks Lauren! I use a Nikon d800 with a 50mm 1.4 lens

      Reply
  2. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


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