Eggplant and Mushroom Pasta Recipe
Tender eggplant and earthy mushrooms, warmed with a hint of red pepper, served over wide ribbons of pappardelle with creamy fresh mozzarella, come together in this satisfying vegetarian eggplant mushroom pasta dish. There's no sauce to simmer, just about 30 minutes from skillet to table.
Servings: 6 servings
Calories: 607kcal
Ingredients
- 1/4 cup olive oil
- 2 medium eggplants cubed
- 1/8 teaspoon red pepper flakes or more to taste
- 1 1/2 medium green 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.
Video
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
Calories: 607kcal | Carbohydrates: 70g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 380mg | Potassium: 845mg | Fiber: 9g | Sugar: 10g | Vitamin A: 588IU | Vitamin C: 30mg | Calcium: 338mg | Iron: 3mg