Mushroom alla norma

Author: Tamika O'Neill

Photographer: Steve Brown

This vegetarian pasta recipe is big on flavour but low on cost to make!

Serves: 6

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 large eggplantaubergineX, chopped into 3cm pieces
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
350g rigatoni
200g white cup or button mushrooms, quartered
2 celery sticks, finely chopped
1 carrot, finely chopped
1 brown onion, finely chopped
2 cloves garlic, minced
500g chunky tomato, garlic and basil pasta sauce (or any pasta sauce)
20g parmesan, finely grated
1 cup basil leaves

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Instructions

Stay Awake

1 Preheat oven to 200°C fan-forced. Spread eggplant on a baking tray in an even layer, sprinkle with oregano and drizzle with 1 tablespoon of oil. Bake for 18-20 minutes or until golden.

2 Meanwhile, in a large pot of boiling water cook pasta according to packet instructions. Drain, reserving ¼ cup of cooking liquid.

3 In a food processor place mushrooms and pulse for 5 seconds or until diced. In a large fry-pan heat remaining oil over medium heat. Add celery, carrot, onion and garlic and sauté for 5-8 minutes or until softened. Add mushrooms, pasta sauce and reserved liquid, and continue to cook for a further 10 minutes until sauce has reduced slightly. Fold through eggplant and cooked pasta.

4 Serve with grated parmesan and basil leaves.

HFG tip

Eggplant shrinks a lot during baking so pieces could be increased to 4cm if you want to see larger chunks.

Nutrition Info (per serve)

Calories 390 cal

Kilojoules 1632 kJ

Protein 12.2 g

Total fat 11.4 g

Saturated fat 2.3 g

Carbohydrates 55.4 g

Sugar 10.9 g

Dietary fibre 9.0 g

Sodium 420 mg

Calcium 138 mg

Iron 2.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.