This easy yet elegant Eggplant Mushroom Pasta skips the tomato sauce entirely, letting golden sautéed vegetables and fresh mozzarella shine when served over pappardelle. It’s the vegetarian dinner I reach for when eggplant is at its peak, and it’s special enough to serve when friends join us at the table.
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A Quick Look at the Recipe
✅ Recipe Name: Eggplant and Mushroom Pasta with Pappardelle
⏲️ Ready In: About 30 minutes
🥣 Main Ingredients: Eggplant, cremini mushrooms, pappardelle, garlic, fresh mozzarella, and Parmesan
📖 Dietary Info: Vegetarian, easy to make dairy-free and gluten-free with simple swaps
♨️ Method: Stovetop in one skillet
🍽️ Yield: 6 servings
⭐️ Difficulty: Easy
❤️ Why Make This Recipe: Eggplant mushroom pasta is a tomato-free vegetarian dish made with eggplant, mushrooms, and onion sautéed in olive oil with red pepper flakes, tossed with fresh mozzarella and served over pappardelle in about 30 minutes.
Summarize and save this content on:
My supportive (and yes, pretty perfect) husband Robert loves to cook, too. His maternal grandparents came from Italy, and he grew up enjoying big Sunday dinners at his Uncle Billy’s house. In the kitchen, Robert channels those Italian roots, creating wonderful pasta dishes without a recipe, and always with amazing results.
This eggplant and mushroom pasta is one of his creations. One evening, he started pulling ingredients from our refrigerator and pantry that caught his eye: eggplant, mushrooms, onion, garlic, fresh mozzarella, bell pepper, and, of course, pappardelle pasta. After a few minutes of chopping, the kitchen filled with the most wonderful aroma, and about 30 minutes later, dinner was ready. A bit sweet, a bit spicy and a bit earthy, it has become a regular in our home.
For more ways to enjoy eggplant, try our homemade eggplant Parmesan and these eggplant stacks next.
⭐️⭐️⭐️⭐️⭐️
Elizabeth
“I made this for may family last night with eggplant, bell pepper and jalapeno from my garden. I used the jalapeno instead of the red pepper flakes–I have lots and need to use them up!
My family LOVED the recipe, so I have promised to make it again very soon.”
Table of Contents
Why This Recipe Works
- No tomato sauce needed. Eggplant, mushrooms, and onion sauté in olive oil with a pinch of red pepper flakes until they’re sweet, earthy, and just a little spicy.
- Satisfying without meat. Globe eggplant’s meaty texture and hearty cremini mushrooms make this vegetarian pappardelle filling enough for even the meat lovers at your table.
- Fresh mozzarella makes it special. Tossed with the warm vegetables, fresh mozzarella cubes soften into creamy bites that turn an easy weeknight pasta into something special.
- Ready in about 30 minutes, or made ahead. It comes together quickly on a busy night, and both the pasta and sauce can be prepped up to 2 days ahead when you’re having guests.
This vegetable pot pie with puff pastry is another vegetarian main dish you may love.
Ingredients
- Eggplant: Globe (American) eggplant, also called aubergine, is the most widely available and least expensive variety in the U.S., and it works perfectly in this recipe. Its meaty texture adds heft to this vegetarian entrée. Look for one that’s firm and springs back when pressed, with smooth, shiny skin, a green stem, and no brown spots, which can signal bitter flesh inside.
- Mushrooms: Any type of mushroom will work in this dish, including a mixture of different kinds. My favorite is cremini, or baby Bella. Their flavor is stronger and a bit earthier, which pairs well with the eggplant. I also use mushrooms in this chicken piccata recipe and my sheet pan chicken with mushrooms recipe.
- Fresh mozzarella: Adds a creamy element to this eggplant pasta without tomato sauce. If it’s packed in water, drain it well and cut it into 1/2-inch cubes.
- Pappardelle pasta: Pappardelle is a type of egg pasta noodle that originated in the Tuscany region of Italy. Pappardelle noodles are flat, wide, and long ribbons that are perfect for catching the chunky eggplant, mushrooms, and mozzarella in their folds, where thinner noodles would let the pieces slide off.
- Bell pepper and red pepper flakes: A green or red bell pepper adds color and a touch of sweetness, but you can leave it out if you prefer. Start with 1/8 teaspoon of red pepper flakes for a gentle warmth, and add more to taste if you like extra heat.
Eggplant and Mushroom Recipe Variations
- Swap the heat. One reader used a fresh jalapeño from her garden instead of red pepper flakes, and her family loved it. Add it to the pan along with the bell pepper and mushrooms to sauté.
- Add sun-dried tomatoes. Another reader stirred in chopped sun-dried tomatoes for a deeper, slightly tangy flavor, just like they do in this sun-dried tomato pasta recipe.
- Skip the cheese. Readers who left out the mozzarella and Parmesan say the dish is still delicious. It also makes the pasta dairy-free.
- Try a different pasta. Tagliatelle or rigatoni are good choices because they’re sturdy enough for the chunky vegetables. You can also use a wide gluten-free noodle if needed.
- Dress it up for guests. Swap the parsley for fresh basil, or tear creamy burrata over the top just before serving for an easy, elegant finish.
How to Make Eggplant and Mushroom Pasta
This eggplant and mushroom pasta is super quick and easy to prepare. Here’s all you have to do (there’s also a video in the recipe card below):
- Prep the vegetables and cheese. Cut the eggplant and mozzarella into 1/2-inch cubes, and slice the mushrooms. Chop the onion and bell pepper (if using), and finely chop the garlic. Keep each separate until it’s time to add them to the skillet.
- Sauté the eggplant. Add the eggplant to the skillet with the hot olive oil over medium heat. Sprinkle with the red pepper flakes and cook the eggplant on its own for about 10 minutes, stirring occasionally.
- Cook the pasta. While the vegetables are cooking, cook the pasta per the package directions. See my pasta cooking tips for more about how much salt to add and how to ensure your pasta comes out perfect! When it’s ready, drain it and set aside.
- Eggplant Ready. After about 10 minutes, the eggplant should be golden brown and softened.
- Add vegetables. Stir in the mushrooms, peppers (if using), onion, and garlic.
- Cook. Keep cooking, stirring occasionally, until all the vegetables are very soft, around 20 minutes. Turn down the heat if they are starting to brown too much before they get soft.
- Finish the sauce. Drain off any excess oil; eggplant soaks up oil as it cooks and releases some as it softens, so this step keeps the dish from tasting greasy. Add the mozzarella and gently toss.
- Plate and serve. Place the pasta in a shallow serving dish or individual bowls. I like to use tongs and swirl the noodles around into a nice shape. Spoon the eggplant sauce over the top. Sprinkle with Parmesan cheese and parsley, and serve immediately with some Italian popovers on the side.
Tips for Success
- Cut evenly. Keep the eggplant in uniform 1/2-inch cubes so every piece cooks through at the same rate. This way you don’t end up with some pieces mushy and others firm.
- Use a large skillet. Give the vegetables room when sautéing so they turn golden instead of steaming into a soggy mess.
- Plate it beautifully. Use tongs to twist the pappardelle into loose nests in shallow bowls or on a platter, then spoon the vegetables over the top.
Storage & Make Ahead
Make Ahead
- If you plan to cook this in advance, slightly undercook the pasta (by around 1 minute). Drain and toss it with a small amount of olive oil, just enough to coat the noodles to keep them from sticking together. Once cooled, place them in a zip-top baggie and refrigerate for up to 2 days.
- For the sauce, you can prepare it up to 2 days in advance; then, once cooled, place it in an airtight container and refrigerate.
- Bring both the pasta and sauce to room temperature before reheating.
Reheating
- When you’re ready to serve, put the sauce in a medium saucepan and warm over medium-low heat, stirring often.
- Bring a large pot of water to a rolling boil; add around a tablespoon of salt. Place the cooked pasta in the water and cook for 30 seconds to 1 minute. This process will warm the pasta and wash off the oil. Drain and serve as directed in the recipe.
Storing leftovers
- Place any leftovers in an airtight container and store for up to 3 days. Reheat in skillet over medium-low heat until heated through.
Eggplant Mushroom Pasta Recipe FAQs
No, you don’t need to. The skin softens during the 30 minutes of sautéing and helps the cubes hold their shape. The exception is a very large eggplant, whose skin can stay tough. Cut it in half first: if the skin looks thick or feels leathery, peel it before cubing.
No, not for this recipe. Salting is traditionally done to draw out bitterness in eggplant, but today’s Globe eggplants are much milder, especially when they’re fresh and firm. Since the eggplant here cooks slowly until very soft, it becomes creamy and tender on its own, so you can skip the extra 20 to 30 minutes.
It’s best not to freeze the finished dish, because the pasta turns soft and the fresh mozzarella can become rubbery once thawed. For the best results, freeze just the cooked vegetables before adding the cheese, in an airtight container for up to 2 months. Thaw them overnight in the refrigerator, rewarm gently in a skillet, then toss with the mozzarella and serve over freshly cooked pappardelle.
Serving Suggestions
This dish is hearty enough for a full meal along with some freshly baked breadsticks or yeast dinner rolls. For more vegetables, serve with a salad, like this easy spinach salad.
For a heartier meal, serve up this eggplant mushroom recipe with grilled lemon chicken or Italian sausages.
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Eggplant and Mushroom Pasta Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 2 medium globe eggplants, cubed
- 1/8 teaspoon red pepper flakes, or more to taste
- 1 1/2 medium green bell pepper, or red bell pepper, seeded and chopped (optional)
- 3/4 cup chopped yellow onion
- 12 ounces mushrooms, sliced (baby bella, shiitake, or a mix)
- 1 tablespoon chopped garlic
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 pound pappardelle pasta, or other wide noodles
- 12 ounces fresh mozzarella cheese, drained (if in water) and coarsely chopped
- shredded or shaved Parmesan cheese, for garnish
- fresh Italian flat leaf parsley, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. When hot, add the eggplant and red pepper flakes and cook for 10 minutes.
- Stir in green pepper (if using), onion, garlic and mushrooms and cook vegetables are very soft, around 20 minutes. Season to taste with salt and pepper.
- While the vegetables are cooking, cook the pasta per package directions. Drain and set aside.
- Drain any excess oil off the vegetables. Add the mozzarella cheese and gently toss.
- Place pasta in shallow serving dish (or individual bowls), top with eggplant mixture. Sprinkle with Parmesan cheese and parsley and serve immediately.
Notes
- Cut evenly: Uniform ½-inch eggplant cubes cook through at the same rate, so no pieces end up mushy or firm.
- Use a large skillet: Room to spread out lets the vegetables turn golden instead of steaming.
- Plate beautifully: Twist the pappardelle into loose nests with tongs, then spoon the vegetables over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a fabulous combo of ingredients. I did everything involving the veggies and sauce as written. I have four types of pasta here already, so saved $ and used Cavatappi. Its excellent! I have leftovers so today for lunch I’ll wilt some spinach in it. thank you for sharing! Will definitely make again.
Thank you, Carole! I’m so happy to hear you enjoyed our recipe. Spinach will be an excellent addition.
Fabulous!
Thank you Susan! We’re happy to hear you enjoyed our recipe.
Great recipie, added some chopped sundried tomato and it seemed to enrich the flavor
Thank you, Patrick! I’m so happy to hear you enjoyed our recipe. And, I love the addition of sundried tomatoes – definitely going to try that!
I made this for may family last night with eggplant, bell pepper and jalapeno from my garden. I used the jalapeno instead of the red pepper flakes–I have lots and need to use them up!
My family LOVED the recipe, so I have promised to make it again very soon.
Thank you! I’m so happy to hear you and your family enjoyed our recipe. And I love your addition of jalapenos – I’m going to give that a try!
Goodness me!. Absolutely scrumptious. I didn’t have either of the cheeses but it did not matter . Couldn’t possibly be dry if one used the same amount of oil as per the recipe. I probably used less as was cooking in a hurry and didn’t measure the oil.
Thank you for a superb recipe?
Thank you, Kathleen! I’m so happy to hear you enjoyed our recipe!