Eggplant Mushroom Pasta Toss Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT AND MUSHROOM RIGATONI



Eggplant and Mushroom Rigatoni image

Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.

Provided by Jeni Hernandez

Categories     Entree

Time 55m

Number Of Ingredients 16

2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package Cremini Mushrooms, finely diced
1 Large Globe Eggplant, diced small*
1 1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 Tablespoons Tomato Paste
1 teaspoon Oregano
1/2 teaspoon Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices
1 12 once package Whole Wheat Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley or Basil for serving

Steps:

  • In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
  • Season with salt and pepper.
  • Add the tomato pasta and stir. Cook for one minute.
  • Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
  • Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
  • Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
  • While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
  • Cook the pasta according to package direction.
  • Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
  • Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
  • Taste and add more salt or pepper if needed.
  • Serve with fresh herbs.

EGGPLANT AND WILD MUSHROOM PASTA WITH RICOTTA SALATA



Eggplant and Wild Mushroom Pasta with Ricotta Salata image

Categories     Mushroom     Pasta     Ricotta     Eggplant     Boil

Yield 4 servings

Number Of Ingredients 11

2 ounces dried porcini mushrooms
1 cup chicken stock or broth
Salt
2 medium vine-ripe tomatoes (1/2 pound)
1/2 pound cavatappi (corkscrew-shaped hollow pasta), or other shaped pasta
2 pounds (4 or 5) baby eggplants
3 tablespoons extra-virgin olive oil (EVOO) (three times around the pan)
3 garlic cloves, chopped
Freshly ground black pepper
1/3 pound ricotta salata cheese, chopped and crumbled into small pieces (in specialty cheese case of market, among Italian selections)
1 cup (20 leaves) fresh basil, torn or shredded

Steps:

  • Combine the porcinis and chicken stock in a small pot and bring up to a boil. Reduce the heat to lowest setting and let the mushrooms soften and steep for 10 to 15 minutes, until very tender.
  • Place a pot of water on the stove to boil for the pasta. When it boils, salt the water to season it. Cut a small x into the bottom of the tomatoes and plunge them into the boiling pasta water for 30 seconds, then remove to a cutting board to cool. Add the cavatappi to the water and cook to al dente, or with a bite to it.
  • While the porcinis and pasta cook, trim half of the skin from the eggplant.
  • Heat a large nonstick skillet over medium-high heat. Cut the eggplant into 1- by 1/2-inch bite-size pieces. Add the EVOO to the pan, followed by the garlic and eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
  • Pull the skins off the cooled tomatoes and cut them in half. Seed the tomatoes by gently squeezing them over the sink or a garbage bowl. Dice the tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
  • Remove the tender porcinis from the cooking broth and coarsely chop them. Add the broth and chopped mushrooms to the eggplant and tomatoes. Drain the pasta well and add the hot pasta to the pan. Toss to combine and coat and give the pasta a minute to soak in some juice. Add the ricotta salata and the basil; turn to wilt the basil, check the seasoning one last time, and serve.
  • Options
  • If your market has no ricotta salata (ricotta cheese that's been dried out a little), then use the same amount of feta but go easy on the salt you use in your preparation until your final adjustment because feta is saltier than ricotta salata. Tangy young goat cheese is an option, too. If you use goat cheese, toss and serve the dish without adding the goat cheese directly to the pan. Instead, garnish the individual plates with some crumbles, 2 ounces per portion. Goat cheese is too delicate to mix in as you would the feta or ricotta salata.

More about "eggplant mushroom pasta toss recipes"

LINGUINE WITH MOM'S EGGPLANT-AND-MUSHROOM SAUCE …
Feb 27, 2017 3 tablespoons olive oil. 1 onion, chopped. 1/2 pound mushrooms, coarsely chopped. 1 eggplant, peeled and cut into 1/2-inch cubes. 1 1/4 …
From foodandwine.com
  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
  • Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.


RACHAEL'S MUSHROOM, EGGPLANT AND HARISSA RAGU WITH …
Add the eggplant and walnuts, partially cover and sweat 5 minutes. Add Worcestershire, tomato paste, wine and tomatoes, and simmer over low heat 20 minutes more. Salt boiling water and cook pasta 1 minute less than package …
From rachaelrayshow.com


EGGPLANT AND MUSHROOM PASTA - FOODLOVESCOMPANY.CA
I love pasta and love coming up with so many new recipes. This is an excellent one that uses eggplant and mushrooms. Frying the eggplant before brings out a nice sweetness to the eggplant and compliments all the other ingredients well. …
From foodlovescompany.ca


MUSHROOM BOURGUIGNON, GINGER SESAME GRANOLA AND FRIED …
2 days ago What a fantastic recipe: two pounds of mixed, meaty mushrooms seared hard in a pot to offer an incredible depth of flavor, with pearl onions, leeks and carrots in a flour …
From nytimes.com


45+ DELICIOUS KETO VEGETARIAN LUNCH RECIPES FOR A HEALTHY LIFESTYLE
2 days ago Keto Eggplant Lasagna with Ricotta. This keto eggplant lasagna is a layered masterpiece of rich ricotta, marinara sauce, and tender roasted eggplant. It’s a low-carb …
From chefsbliss.com


23 MEDITERRANEAN PASTA RECIPES YOU’LL KEEP COMING BACK TO
Dec 13, 2024 This vegetarian and vegan-friendly recipe comes together in just 20 minutes. Sautéed mushrooms and garlic are tossed with al dente pasta and fresh parsley, finished with …
From medmunch.com


ROASTED EGGPLANT & PORTOBELLO MUSHROOM FARFALLE PASTA BAKE
Jan 21, 2021 Generously salt the eggplant cubes and set into a colander for 15 minutes to drain off the bitter juices. Rinse with cool water and dry well with paper towels. Toss eggplant and …
From meetusanywhere.com


15 EGGPLANT PASTA RECIPES TO PUT ON REPEAT - INSANELY GOOD
Aug 1, 2023 1. Pasta alla Norma. The eggplant in this dish is fried and combined with a tangy tomato sauce, herbs, and chili flakes. This pasta is traditionally garnished with ricotta salata, a …
From insanelygoodrecipes.com


PENNE WITH ROASTED EGGPLANT & SAVORY MUSHROOM RAGU
Place eggplant on paper towels. When cooled, cut slices in half. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring …
From dreamfieldsfoods.com


EGGPLANT MUSHROOM PAPPARDELLE - A WELL-SEASONED …
Feb 28, 2017 How to Make Mushroom Pappardelle. This eggplant and mushroom pasta is super quick and easy to prepare. Here’s all you have to do: Prep the vegetables and cheese. Cut the eggplant into 1/2-inch cubes. Slice …
From seasonedkitchen.com


EGGPLANT AND MUSHROOM PASTA - JUST FARMED
Jan 26, 2021 1/2 Cup Pasta Cooking Liquid Fresh Parsley . INSTRUCTIONS In a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add eggplant and …
From justfarmed.com


EGGPLANT AND MUSHROOM PASTA RECIPE WITH STEP BY …
Apr 27, 2015 Heat oil over medium-high heat in a wide and deep sauté pan. Add eggplant, capsicum, onion, mushrooms, and garlic. Season with salt and pepper.
From mariasmenu.com


EGGPLANT AND MUSHROOM ROTINI (PASTA ALLA NORMA)
Dec 17, 2018 This vegan eggplant and mushroom Rotini pasta dish has delicious sauce rich in flavour and ... its delicious and will complement any of your favourite pasta recipes. ... Toss …
From oliveandmango.com


28 CHRISTMAS PASTA RECIPES THAT’LL WOW YOUR GUESTS INSTANTLY
Nov 23, 2024 Toss the pasta in the sauce and serve with parsley. 19. Pasta with Mushroom Cream Sauce. This rich mushroom cream sauce pasta is a savory dish that pairs perfectly with …
From sixstoreys.com


SICILIAN EGGPLANT AND MUSHROOM PENNE - HERBIVORE CUCINA
Feb 5, 2019 Once hot, add the eggplant and mushrooms in a single layer. Let them become crisp for 4-5 minutes. Move the cooked eggplant and mushrooms to the side of the pan or …
From herbivorecucina.com


RACHAEL'S MUSHROOM-EGGPLANT “BOLOGNESE” | RECIPE
Lay out a kitchen towel. Peel off half the skin of the eggplant and trim the top and bottom. Cut eggplant into thin steaks or planks, then chop into small dice and place on towel. Season with salt and let drain 20-30 minutes, then roll …
From rachaelrayshow.com


PASTA ALLA NORMA (EGGPLANT PASTA) - RECIPETIN EATS
Nov 2, 2020 Then just add the Tomato Passata, dried herbs, salt and pepper and simmer for just 5 minutes. Finally, fold through the roasted eggplant, toss through pasta, throw in some basil and you’re done! Traditionally in Sicily, …
From recipetineats.com


PASTA ALLA NORMA (ITALIAN EGGPLANT PASTA RECIPE)
Sep 14, 2023 This is the only Pasta alla Norma recipe you will need! It’s the authentic Italian eggplant pasta recipe made with a few simple fresh ingredients and perfect to make whenever you have eggplant. Plus, it’s naturally …
From thisitaliankitchen.com


EGGPLANT PASTA (PASTA ALLA NORMA) - PANNING THE GLOBE
Jul 24, 2023 This Sicilian eggplant pasta alla Norma recipe is easy to prepare and makes a delicious and super satisfying and comforting vegetarian meal. ... Fresh diced eggplant, onions and mushrooms are sautéed in garlicky olive oil, …
From panningtheglobe.com


35+ QUICK AND TASTY KETO LUNCH RECIPES FOR EVERY TASTE
2 days ago Dip each eggplant slice into the beaten eggs, then coat them with the almond flour mixture, pressing gently to ensure an even coating. Place the breaded eggplant slices on the …
From chefsbliss.com


EGGPLANT-MUSHROOM PASTA TOSS RECIPE - RECIPEOFHEALTH
Rate this Eggplant-Mushroom Pasta Toss recipe with 2-1/2 cups uncooked penne pasta, 4-1/2 cups cubed peeled eggplant (about 1 lb), 1 tbsp olive oil, 2 packages (3-1/2 oz each) sliced …
From recipeofhealth.com


THE BEST CREAMY MUSHROOM PASTA! - CHEF JEAN PIERRE
Hello friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. ...
From chefjeanpierre.com


ONE-POT EGGPLANT AND MUSHROOM PASTA | CHEF ANI
Jul 19, 2017 One-pot Eggplant And Mushroom Pasta Recipe variations and add-ins. Creamy version: Add a dollop of vegan cream cheese or vegan unsweetened cream to the pot along with the canned tomatoes and water or broth. Stir to …
From chefani.com


CREAMY MUSHROOMS WITH GOAT CHEESE POLENTA - THE PIONEER WOMAN
2 days ago Add the remaining 1 cup broth and the heavy cream. Simmer until the liquid is thickened slightly but the mushrooms are still saucy, about 7 more minutes. Step 6 Stir the …
From thepioneerwoman.com


PASTA WITH SWISS CHARD, EGGPLANT AND MUSHROOMS
Add the remaining 1 tablespoon of olive oil to the skillet, heat, and sauté the eggplant and garlic for 2–3 minutes. Add the mushrooms and sauté until well browned, 7–9 minutes. Add the sautéed Swiss chard and cook for 1 more …
From savoryonline.com


Related Search