Макароны с грибами и синенькими

Taisiia Ryabtsev

minimalistbaker.com/one-pot-vegan-pasta/

12 ounces dry pasta*

½ small eggplant, cubed

2 cups cremini or button mushrooms, sliced

3 cloves garlic, minced and divided

1.5 cups vegan marinara sauce

2 cup water

2 tsp sea salt + more for eggplant

1 tsp ground black pepper

2 Tbsp olive oil

Optional: Fresh parsley or basil for finishing

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 to 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.

Heat a large saucepan over medium-high heat. Add 2 to 3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with ½ tsp sea salt and stir. Sautee for 3 to 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.

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).

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.

Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.

Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3 to 4.

Notes

For the pasta, I used ¾ of a 16-ounce bag of orecchiette, but would recommend a spaghetti or penne as it’s not as likely to clump together.

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