Vegan
See below for my vegan Eggplant Pasta Primavera Recipe!
I love cooking with eggplant! It’s so versatile and absorbs flavors seamlessly. I also love pasta so I figured putting them together for this veggie-centric recipe was a perfect pairing. This recipe is great for a weeknight when you want to eat something healthy-ish but need to make something quick. Enjoy this quick and tasty eggplant pasta primavera recipe! If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
‘Eggplant Pasta Primavera Recipe
This quick and veggie-centric pasta recipe is here for you on those busy weeknights when you want to be healthy but are running out of time!
4
servings15
minutes45
minutesIngredients
3 tbsp olive oil
1 golden onion, diced
5 cloves garlic (4 for the pasta and 1 for the mushroom sauté)
1 tbsp tomato paste
1 28 oz peeled tomatoes
1/4 cup water
1 tsp of sugar
2 tbsp of grapeseed oil
1 eggplant, diced
1 lb cremini or bella mushrooms, sliced
1 lb spaghetti
Salt/pepper to taste
3 tsp oregano
1 tsp fennel
3 tsp red pepper
1 Handful basil
10 Veggie meatballs – optional
1 Handful vegan parmesan cheese or dairy cheese
Directions
- Dice your eggplant, mushrooms and finely dice 1 clove of garlic. Heat up your grapeseed oil on medium heat and add your eggplant. Sauté for about 5-7 minutes on each side till it gets brown. Season with salt, pepper, and oregano.
- In a separate pan, heat up 1 tbsp of olive oil in a medium pan and add your mushrooms. Sauté for about 3-4 minutes, then add your garlic, and season with salt and pepper.
- Prepare your meatballs (if they need to be baked, then start doing this now).
- While your veggies are sautéing, dice your onion and peel 4 cloves of garlic. In a dutch oven or deep pot, add the rest of your olive oil on medium heat. Then add your onions and sauté for 3 minutes. Then add your garlic and sauté for 1 minute. Season with salt, pepper, red pepper flakes, fennel, and oregano.
- Add your tomato paste, peeled tomatoes and water. Simmer for 20 minutes and stir occasionally throughout. The sauce should thicken and the flavors should blend together. Add half of your chopped basil in around the 15 minute mark.
- When your sauce is ready, add your eggplant, mushrooms, and meatballs. Top with the rest of your basil. Add your pasta to a bowl and put your sauce on top. Drizzle with a little evoo at the top and your pasta primavera is ready!
Notes
- This would also be great with vegan Italian sausage.
- Throw in some bell peppers, broccoli, and spinach to make this even more veggie-centric!
- Running out of time? Use jarred pasta sauce as a shortcut.
Hungry for more recipes? Check them out here.
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