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CHEESY MUSHROOM AND EGGPLANT PASTA

Craving a delectable dish that combines rich cheese, earthy mushrooms, and soft, hearty eggplant? Dive into this Cheesy mushroom and eggplant pasta recipe! A delightful combo of flavors and textures, it’s a dish sure to win hearts at any table.
Print Recipe
Total Time 45 minutes
Servings: 4 people
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Pasta: 8 oz 227g of your choice.
  • Mushrooms: 2 cups 475ml, sliced.
  • Eggplant: 1 medium-sized cubed.
  • Mozzarella Cheese: 1 cup 240ml, shredded.
  • Parmesan Cheese: ½ cup 120ml, grated.
  • Olive Oil: 2 tablespoons 30ml.
  • Garlic: 3 cloves minced.
  • Tomato Sauce: 1 cup 240ml.
  • Fresh Basil: A handful chopped.
  • Salt: To taste.
  • Black Pepper: To taste.
  • Red Pepper Flakes: A pinch optional.

Method
 

  1. Cook the Pasta: In a large pot, bring water to boil. Add a pinch of salt and pasta. Cook until al dente, then drain and set aside.
  2. Prep the Veggies: While the pasta is cooking, slice the mushrooms and cube the eggplant. This will ensure that the Cheesy mushroom and eggplant pasta has consistent texture and flavor.
  3. Sauté the Eggplant and Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add minced garlic and sauté for a minute. Then, toss in the mushrooms and eggplant. Sauté until they’re golden brown and softened.
  4. Add the Sauce: Pour the tomato sauce into the skillet. Season with salt, black pepper, and red pepper flakes. Stir well, ensuring the Cheesy mushroom and eggplant pasta sauce is well combined.
  5. Mix Pasta and Veggies: Add the cooked pasta to the skillet and toss to combine.
  6. Cheese It Up: Sprinkle the mozzarella and half of the parmesan over the Cheesy mushroom and eggplant pasta. Stir until the cheese is melted and the pasta is coated in a creamy, cheesy sauce.
  7. Garnish and Serve: Transfer the Cheesy mushroom and eggplant pasta to serving dishes. Sprinkle the remaining parmesan and fresh basil on top. Your dish is now ready to be devoured!

Notes

TIPS:
Choose fresh mushrooms. They give the Cheesy mushroom and eggplant pasta an earthy depth.
Don’t skip the basil. It adds a fragrant touch and brightens up the dish.
For extra creaminess, consider adding a splash of milk or cream to the sauce.
Monitor the salt, especially if your tomato sauce already contains some. You want a balanced Cheesy mushroom and eggplant pasta, not an overly salty one.
SERVING SUGGESTIONS:
Serve the Cheesy mushroom and eggplant pasta hot with a side of garlic bread.
Pair with a crisp green salad to add freshness to your meal.
For those who like a little heat, sprinkle some chili flakes on top before serving.
A cold glass of lemon iced tea complements the rich flavors of the Cheesy mushroom and eggplant pasta.