Eggplant & Mushroom Rigatoni
Serves 415 mins prep10 mins cook
A delicious vegetarian dish made with rigatoni pasta, eggplant, mushrooms, and a flavorful tomato and basil sauce. Perfect for a quick lunch, this recipe utilizes simple ingredients commonly found in your refrigerator. Enjoy this hearty meal topped with Parmesan cheese.
0 servings
What you need
Instructions
1: Boil the Rigatoni pasta in a pot with enough water for 8-9 minutes. 2: Sauté eggplant and mushrooms with olive oil, then add minced garlic, onion, and paprika with a pinch of salt. Cook until fragrant and color changes. 3: Add the sauce and reserved pasta water, then add dried Italian seasoning and black pepper. 4: Season with salt and mushroom broth, then taste. Serve on a plate topped with Parmesan cheese and olive oil.View original recipe