Meatless Monday: One-Pot Pasta with Eggplant and Mushrooms

Meatless Monday: One-Pot Pasta with Eggplant and Mushrooms

You know the nights; you want to eat something delicious and healthy, but don’t have energy to make a big mess that needs to be cleaned up?  The Minimalist Baker solved that problem with this tasty Pasta with Eggplant and Mushrooms.  Sounds simple, but packed with veggies and did I mention that you only need to dirty one pot?

One-Pot Orchiette with Eggplant and Mushrooms (Adapted From The Minimalist Baker)


12 ounces dry pasta

1/2 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
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1. 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 20-30 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.

2. Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 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.

3. 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, adding to taste.

4. 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.

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

6. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately.

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Enjoy! What are you eating this week for Meatless Monday?  Do you have any one-pot dishes to share? 

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