1-Pot Vegan Pasta
Ingredients
The pasta
-
12
ounces
dry pasta
-
1½
cups
vegan marinara sauce
-
2
cups
water
The vegetables
-
½
small
eggplant (cubed)
-
2
cups
cremini or button mushrooms (sliced)
-
3
cloves
garlic (minced and divided)
-
2
tablespoons
olive oil
-
1
teaspoon
ground black pepper
-
2
teaspoons
sea salt (plus more for eggplant)
For finishing
-
to taste
fresh parsley or basil (optional)
Instructions
- Rinse and dice the eggplant, then salt it and let it sit for 20-30 minutes to draw out moisture.
- Heat olive oil in a large saucepan, add eggplant and 1/3 of the minced garlic, and sauté until golden brown.
- Add mushrooms to the pan and cook for another 2 minutes, then set the mixture aside.
- In the same saucepan, combine pasta, water, marinara sauce, and remaining garlic, along with salt and pepper.
- Bring the mixture to a boil, cover, and reduce heat to simmer until pasta is al dente, stirring occasionally.
- Once cooked, taste and adjust seasonings as needed, then top with the eggplant-mushroom mixture and fresh herbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
427
Total fat
11.9g
Total carbohydrates
68g
Total protein
13.7g
Sodium
1300mg
Cholesterol
0mg
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