1. Preheat oven to 425 F and line a baking sheet with parchment paper. Place cubed eggplant on baking sheet then drizzle olive oil and spices. Bake for 20 minutes.

2. Bring water to a boil and then add in the noodles. Follow the cooking instructions on the box of pasta noodles.

3. Place all the vegan mushroom marinara sauce in a large sauce pan over medium heat along with the roasted eggplant and spinach.

4. Once the noodles are al dente, drain the water with a strainer and add them into the marinara sauce. Turn off the heat and mix together.

5. Serve and enjoy!

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Also by Jessie: Spaghetti Squash Chow Mein

__Photo: Jessie Brown

* I love using Trader Joe’s Organic Brown Rice & Quinoa Spaghetti Pasta. The picture of the pasta somewhat looks different because I also used black bean spaghetti, which I highly recommend also.