Healthy 1-jar vegan pasta with sautéed mushrooms and eggplant. Simple, customizable and super delicious.
Ingredients
US Customary – Metric
- 12 ounces < span class ="wprm-recipe-ingredient-name">dry pasta*
- 1/2 small < span class="wprm-recipe-ingredient-name">eggplant (diced)
- 2 Cups Cremini or mushrooms (sliced)
- 3 cloves garlic (hacked and shared)
- 1 1/2 Cups vegan marinara sauce
- 2 cup Water
- 2 TL sea salt (and more for eggplant)
- 1 TL < span clas s="wprm-rec ipe-ingredient-name">ground black pepper< /li>
- 2-3 Soup Olive oil
- Fresh parsley or Basil (optional // for finish)
Instructions
- Rinse the eggplant and dice it into small dice of bite size . Place in a colander in the sink and sprinkle liberally with salt to drive off some of the moisture. Wait 20-30 minutes. Then rinse and dry thoroughly with a towel. Put aside. If you’re short on time, omit the eggplant and double the mushrooms.
- Heat a large saucepan over medium-high heat. Add the olive oil, eggplant and 1/3 of the minced garlic (1 clove as written in original recipe // adjust if changing batch size). Sprinkle with 1/2 tsp sea salt (as written in original recipe // adjust if changing batch size). Saut̩ for 3-5 minutes or until golden brown, then add the mushrooms and cook for another 2 minutes or until all the vegetables are browned. Set aside and cover Рthis will cover the pasta.
- In the same saucepan, add pasta, water, marinara sauce, and remaining garlic cloves. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/personal taste // adjust amount as written in original recipe // adjust if changing batch size). span>
- < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Bring the mixture to a boil, then cover and reduce the heat until the pasta is cooked al dente – this varies depending on the type of pasta – but usually an average of 10 minutes, stirring once or twice to keep it from sticking to the pan.
After cooking, stir and taste to correct the seasoning. I’ve added more salt and fresh herbs at this point.
Remove from the heat and garnish with the eggplant and mushroom mixture and fresh parsley or basil. Serve immediately. For 3-4 people (as written in the original recipe).
