One-pot Eggplant and Mushroom Pasta

Here’s an easy one-pot eggplant and mushroom pasta dish bursting with summer flavor and as healthy as it is pretty. 

I love coming up with delicious recipes like this; they are perfect for mid-week mayhem as they take minimum preparation, and yet, they taste like they were made in an Italian restaurant.

If you like the sound of simple one-pot pasta dishes. You should also try my one-pot cherry tomato and basil pasta (with its classic flavor combination) or this gorgeous one-pot linguine pasta with cauliflower, lemon, and olives. 

Why you’ll love this one-pot eggplant and mushroom pasta

• Easy to make: One-pot pasta dishes are easy to make, and this recipe is no exception. You simply add all the ingredients to a pot and cook until the pasta is tender and the sauce is thick and flavorful.

• Saves time and dishes: Because everything is cooked in one pot, you don’t need to worry about juggling multiple pots and pans, which saves you time and hassle.

• Delicious flavor: The combination of eggplant, mushrooms, and canned tomatoes creates a deliciously savory and hearty sauce that coats the pasta perfectly. The Italian seasoning and dried basil add an additional layer of flavor, while the red crushed pepper adds a touch of heat.

• Healthy: This dish is a great way to incorporate more vegetables into your diet. Eggplant is a good source of fiber and antioxidants, while mushrooms are a good source of protein, B vitamins, and minerals.

• Adaptable: This dish is versatile and can be easily adapted to suit your preferences. You can add other vegetables such as bell peppers or zucchini, or use different types of mushrooms. You can also adjust the amount of red crushed pepper to your liking to make it more or less spicy.

• Budget-friendly: This dish is budget-friendly and uses simple, affordable ingredients that are easy to find in most grocery stores. It’s a great option for a weeknight meal or when you’re on a tight budget.

One-pot Eggplant And Mushroom Pasta Ingredients and substitution notes

• Eggplant: If you can’t find eggplant, you can substitute it with zucchini, bell peppers, or squash. 

• Cremini mushrooms: You can use other types of mushrooms, such as button mushrooms, shiitake mushrooms, or portobello mushrooms. I love cremini for their texture and gorgeous flavor. 

• Italian seasoning: Italian seasoning is a blend of herbs, such as basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, you can make your own blend by combining these herbs. You could also use some fresh thyme and oregano if you’d prefer.

• Dried basil: If you don’t have dried basil, you can use fresh basil leaves instead. Chop the basil leaves and add them to the pasta after it’s cooked.

• Red crushed pepper: You can use chili flakes, cayenne pepper, or paprika. These alternatives will of course vary in spiciness. 

• Petite diced tomatoes: If you can’t find petite diced tomatoes, you can use regular diced tomatoes or crushed tomatoes. You can also use fresh tomatoes, but you’ll need to peel and chop them first.

• Olive oil: You can use any type of oil, such as vegetable oil or avocado oil, instead of olive oil. You can also use vegan butter or margarine.

• Dried penne pasta: Short-length pastas like penne, farfalle and macaroni work best in this recipe but you can try a long, thinner noodle if you’d prefer. If you do, keep in mind the cook-time might need to change.

One-pot Eggplant And Mushroom Pasta Recipe variations and add-ins

• Creamy version: Add a dollop of vegan cream cheese or vegan unsweetened cream to the pot along with the canned tomatoes and water or broth. Stir to combine and let the pasta simmer until the sauce thickens and the pasta is cooked through. You can also add some vegan Parmesan topping for extra richness and flavor.

• Spicy version If you like your pasta with some heat, add more red crushed pepper to the pot or add my spicy sausage instead of the mushrooms. You can also add some sliced jalapeños or red pepper flakes for an extra kick. Adjust the amount of spice to suit your taste.

• Mediterranean version: Stir in some some sliced olives, capers, and sun-dried tomatoes to the pot along with the canned tomatoes and water or broth. 

Top tips

• Use a large pot: Make sure to use a large pot to cook your pasta in. This will prevent the pasta from sticking together and ensure that it cooks evenly. A pot that can hold at least 4-6 quarts is recommended.

• Don’t skimp on the liquid: It’s important to use plenty of liquid when cooking the pasta to ensure that it cooks evenly and doesn’t stick together. 

• Adjust seasonings: Taste the pasta before serving and adjust the seasonings as needed. You can add more Italian seasoning, dried basil, red crushed pepper, or salt to suit your tastes.

Serving suggestions 

I love laying out these one-pot pasta alongside a beautiful green salad like my pear pecan green salad or this quick sesame kale salad.

If you want bulk up the meal a little, my vegan garlic knots are a lovely bread roll to serve with a one-pot pasta.

FAQs

Can I use a different type of pasta in this recipe? 

Yes, you can use a different type of pasta in this recipe. Penne works well because its shape allows the sauce to coat it evenly, but you can use any type of pasta that you prefer, such as rigatoni, fusilli, or spaghetti. 

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes instead of canned tomatoes if you prefer. To do this, blanch the tomatoes in boiling water for about 30 seconds, then transfer them to a bowl of ice water to cool. Peel off the skins and chop the tomatoes, then add them to the pot in place of the canned tomatoes. 

Wrapping it up 

I hope this bright and summery pasta recipe has inspired you to add it to your weekly menu rotation!

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