Dinner, Eggplant, Recipes

Eggplant Pasta Primavera Recipe

Cooks in 1 hour Difficulty Easy 0 comments

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

‘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!

Recipe by Shanti Chu
5 from 2 votes
Course: Dinner, LunchCuisine: Italian, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 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.
The meatballs are in the eggplant primavera!
The meatballs are in the eggplant primavera!
The eggplant pasta primavera is ready!
The eggplant pasta primavera is ready!

Hungry for more recipes? Check them out here.

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.