This pasta recipe is perfect for dinner as it’s easy to make and incredibly delicious. It is creamy, rich and velvety with loads of mushrooms, eggplant, garlic and marinara sauce.
Course Main Course
Cuisine Italian
Keyword Italian Food
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 278kcal
Equipment
Saucepan
Ingredients
½poundof dry pasta
½of small cubed eggplant
2Cupsof cremini or button sliced mushrooms
3Minced and divided garlic cloves
1and ½ cups of vegan marinara sauce
2Cupof water
2and ¼ teaspoons of sea salt more
1Teaspoonof ground black pepper
2Tablespoonof olive oil
Instructions
Rinse your eggplant and dice it into small cubes
Put the eggplant in your sink and sprinkle it with salt; then set it aside for 30 minutes.
Rinse the eggplant and dry it with a clean towel.
Put a saucepan over a medium heat and add 3 tbsp of olive oil to your eggplant with 1 minced garlic clove.
Add ½ teaspoon of sea salt and stir very well; then sauté your ingredients for about 5 minutes or until it becomes golden brown. Stir in the mushrooms and cook it for 2 more minutes. Set the ingredients aside.
In your saucepan, add the water, the pasta, the marinara sauce and the remaining garlic cloves.
Add 1 and ½ teaspoons of sea salt with 1 teaspoon of black pepper.
Boil the mixture and set it aside to simmer for about 10 minutes.
Adjust your seasoning and add salt and herbs
Remove the pasta from the heat and top it with the mixture of the eggplant and the mushroom; then add the parsley or the basil
Notes
NUTRITIONAL FACTS: Calories 278g / Fats 8g / Cholesterol 21mg / Total Carbohydrate 29g / Protein 14g