This eggplant mushroom pasta is rich, warming and oh so delicious. It requires setting aside a bit of time to cook it, so it’s perfect for a Sunday afternoon cooking session. Plus, then you’ll have a delicious dish ready for your Meatless Monday dinner too!
I slightly amended a recipe from The Kitchn
- Medium eggplant
- 500g mushrooms
- Olive oil
- Medium onion
- 2 carrots
- 3 stalks celery
- Medium zucchini
- 3 cloves garlic
- 2 cups red wine
- 2tsp dried basil
- 2tsp dried oregano
- 1tsp dried thyme
- 1/4 cup tomato paste
- Can of diced tomatoes
- Salt and pepper
- Fresh basil or oregano
- Nutritional yeast (optional)
- Preheat oven to 180C
- Place eggplant on the oven rack and roast for 1-1.5 hours until very tender. Remove and allow to cool
- Slice the mushrooms
- Heat some oil in a pan and cook the mushrooms for 10 minutes, until browned and halved in size. Set aside
- Dice the onion, carrots, celery and zucchini. Mince the garlic
- Heat some oil in the bottom of a heavy bottomed pan and add the diced vegetables and garlic with a pinch of salt. Cook for 10 minutes, until softened.
- Add the wine and cook for 5 minutes
- Add the herbs and tomato paste, stir to combine and cook for 5 minutes
- Peel and chop the cooled eggplant and add to the pan with the mushrooms and canned tomatoes, stir to combine and season with salt and pepper.
- Reduce to a simmer and cook for up to an hour, stirring occasionally, to allow the flavours to develop and the sauce to thicken
- When almost ready to serve, cook the pasta until al dente and then add to the sauce with 1/4 cup of the pasta water. Stir through.
- Serve, topped with fresh herbs and some nutritional yeast
This eggplant mushroom pasta is definitely more time consuming than most pasta dishes I cook, but it’s definitely worth it. Plus, a lot of the time involved doesn’t actually require you to be actively cooking, so it’s a good one to cook when you’ve got a few things on the go in the kitchen at once. It’s also completely vegan which is an added bonus!
The longer you can leave it to simmer the more delicious it will be, but if you don’t have a full hour left to wait don’t let that put you off. Just simmer it for as long as you can, and then maybe leave out adding the pasta water as it probably won’t need to be thinned out. It will still be super tasty!
I again used my favourite garlic salt which adds that extra boost of garlic deliciousness. It’s not a vital step but it sure is a good one if you get your hands on some!