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One-pot Eggplant, Mushroom, And Marinara Pasta Recipe

One-pot eggplant, mushroom, and marinara pasta Recipe
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Prepare the ingredients before making One-pot eggplant, mushroom, and marinara pasta in your home. Then, follow these steps below to serve One-pot eggplant, mushroom, and marinara pasta for your family or friends.

Ingredients: One-pot eggplant, mushroom, and marinara pasta

  • 12 oz. pasta (medium shells work well)
  • 1/2 small eggplant, cubed
  • 2 cups cremini or button mushrooms, sliced
  • 3 tsp. garlic minced
  • 1 1/2 cups marinara
  • 2 cups water (more as needed)
  • sea salt
  • 1 tsp. ground black pepper
  • 2 tbsp. olive oil
  • fresh parsley or basil for finishing

How to Make One-pot eggplant, mushroom, and marinara pasta

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make One-pot eggplant, mushroom, and marinara pasta in your home by yourself.

    Step 1
  • Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
  • Step 2
  • Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
  • Step 3
  • To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste). Add more water as needed for different kinds of pasta.
  • Step 4
  • Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
  • Step 5
  • Once cooked, stir and taste to adjust seasonings.
  • Step 6
  • Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil.
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