Cheesy mushroom and eggplant pasta
- ¾ cup pulse pasta (we used red lentil pasta)
- spray oil
- 1 spring onion, sliced
- 1 clove garlic, finely chopped
- 150g brown button mushrooms, sliced (2¼ cups)
- ½ medium eggplantaubergineX, diced in 2cm cubes (see tip)
- 2 cups baby spinach
- Protein 29g
- ¼ cup grated parmesan
- fresh herbs, to garnish
1 Cook pasta according to packet instructions. Drain, saving ½ cup pasta water.
2 Meanwhile, make sauce. Spray a large pan with oil and set over a medium-high heat. Add spring onion and garlic and cook for 1 minute. Add mushrooms and cook, stirring, for 2 minutes, until browned.
3 Add eggplant to pan and spray again with a little oil. Cook, stirring occasionally, for 15-20 minutes, until eggplant is very soft.
4 Add spinach to pan with a dash of pasta water and cooked pasta. Stir to combine and let bubble for a minute. Add half of the parmesan and a good grind of black pepper.
5 Serve pasta garnished with remaining parmesan, black pepper and herbs of your choice.
Wondering what to do with the other half of the eggplant?
Score the top, spread with a thin layer of miso and sriracha and roast in the oven. Serve as a side dish with grilled chicken or fish.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 14g
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