One-Pot Pasta with Eggplant & Mushrooms

Looking for something wonderful to serve your family this summer?  This is one of my favorites.  I really like this “one pot” eggplant and mushroom pasta dish, and it is so easy to make.  The pasta cooks in the sauce, which gives it a wonderful burst of flavor.  Serve it with some arugula or a simple salad.    It is a perfect summer meal.

Ingredients:

1 small eggplant (10 oz.)

8 oz. of Cremini mushrooms

3 garlic cloves, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon dried basil

Pinch of red crushed pepper

1 can petite diced tomatoes (14.5 oz)

2 tablespoons olive oil

3 cups water

1 teaspoon salt

8 oz dried penne pasta

Fresh basil for garnish

 

Instructions:

Dice eggplant into small pieces and sprinkle with salt, mix and set aside for 20-30 min.

Slice mushrooms.

Add all ingredients to a pot, except the eggplant, and bring to a boil.  Let it cook at a gentle boil for 10 min.  Add eggplant and cook for additional 5 min.  Add some fresh basil for garnish.  Serve with arugula or a small dinner salad.

I love to top this dish off with my Vegan Parmesan Topping!  Click Here for the Recipe

 

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