Healthy 1-jar vegan pasta with sautéed mushrooms and eggplant. Simple, customizable and super delicious.


  • 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)


  • 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). Sauté 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 – this 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).
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