1-Pot Vegan Pasta

Name: Pasta Vegan 1 Panci
Total time: 52 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 12 ounces dry pasta*; 1/2 small eggplant ((cubed)); 2 cups cremini or button mushrooms ((sliced)); 3 cloves garlic ((minced and divided)); 1 1/2 cups vegan marinara sauce; 2 cup water; 2 tsp sea salt ((plus more for eggplant)); 1 tsp ground black pepper; 2 -3 Tbsp olive oil; Fresh parsley or basil ((optional // for finishing))

Healthy 1-pot vegan pasta with sautéed mushrooms and eggplant. Easy, customizable, and super delicious.

⏱️ 52 min 🔪 Prep: 35 min 🔥 Cook: 17 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

12 ounces dry pasta*
1/2 small eggplant ((cubed))
2 cups cremini or button mushrooms ((sliced))
3 cloves garlic ((minced and divided))
1 1/2 cups vegan marinara sauce
2 cup water
2 tsp sea salt ((plus more for eggplant))
1 tsp ground black pepper
2 -3 Tbsp olive oil
Fresh parsley or basil ((optional // for finishing))

Steps

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.
Heat a large saucepan over medium-high heat. Add olive oil, the eggplant and 1/3 of the minced garlic (1 clove as original recipe is written // adjust if altering batch size). Sprinkle with 1/2 tsp sea salt (as original recipe is written // adjust if altering batch size). Sauté 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.
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 (you will likely add more later depending on the saltiness of your marinara/your personal taste // amount as original recipe is written // adjust if altering batch size).
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.
Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4 (as original recipe is written).