Eggplant & Mushroom Tomato Sauce Pasta
This simple pasta is the perfect quick, nourishing, and delicious weeknight meal. Just 20 minutes, 9 ingredients, and 100% plant-based and gluten-free!
- 8 oz spaghetti noodles
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 onion minced
- 1 eggplant chopped
- 1 cup mushrooms sliced
- 28 oz crushed tomatoes
- ½ tsp salt adjust to taste
- 1 pinch red pepper flakes
- ½ cup parsley chopped
Prepare pasta according to package directions. Rinse with cold water when done to prevent further cooking.
Meanwhile, prepare the sauce. Heat 1 tbsp olive oil in a pan over medium heat. When hot, add onion, garlic, and a pinch of salt and cook for 1-2 minutes, until onions turn translucent.
Add in remaining olive oil, eggplant, mushrooms, another pinch of salt, and cook for a couple minutes, until eggplant softens.
Add crushed tomatoes, salt, red pepper flakes, and parsley. Simmer for at least 10 minutes and up to one hour. Taste and add salt/pepper as needed.