Roasted Eggplant & Mushroom Pasta

If I could bottle a smell – it would be the amazing smell of roasted vegetables wafting from the oven (you know, when you are roasting vegetables mixed with garlic & olive oil)!

 Roasted Eggplant and Mushroom

When there are yummy delicious vegetables on sale (especially eggplants and mushrooms) I just can’t resist. When you are short on time but big on appetite, you can just cut up some of those veggies roast or saute them and you have an amazing dinner just moments away. In addition to just simply roasting (with some garlic and good cheese of course) the vegetables for this dish, I also threw a pot of water onto the stove to boil & made some pasta.

roasted eggplant & mushroom oveer pasta with cheese

The smells that will waft from your kitchen during the quick roasting process of making this dish will make your family appear at the kitchen table with little to no encouragement. So today; I encourage you to bring your family together, feed them good food, remember that families who eat together stay together, and fill your house with the aroma of love!

 Eggplant Mushroom Cheese Pasta

 

Roasted Eggplant & Mushroom Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4 (depending on appetite size and how much pasta you make)
Ingredients
  • 1 Eggplant, medium dice
  • 8 oz Baby Bella Mushrooms (or whatever)
  • 6 cloves garlic, quartered
  • 1 medium red onion, large diced
  • salt & pepper to taste
  • olive oil
  • Pasta (tortellini, medium shells, ziti, or spaghetti - whatever you like)
  • 4 oz diced cheese (I used leftover Goat Gouda, mozzarella or feta or parmesan or another bold cheese could all work perfectly)
Instructions
  1. Pre-Heat your Oven to 400 degree Fahrenheit. While oven is pre-heating, prepare all of your vegetables and toss them right onto a foil lined & cooking-oil sprayed baking sheet (makes for easiest assembly and clean-up).
  2. Drizzle some good Olive Oil over the whole thing, lightly mix and season with salt & pepper. Roast in the oven for about 25 minutes (mixing half-way through if you remember). While the vegetables are roasting, prepare your pasta according to package directions and chop your cheese.
  3. When the vegetables are nice and tender, mix it all together & drizzle a bit more of your favorite good quality over top to finish

 

And I leave you with this, Today’s Question of the Day… What smell would YOU bottle (not necessarily to wear, but just to spray whenever you needed it)?

 

Comments

Roasted Eggplant & Mushroom Pasta — 2 Comments

  1. Made this tonight. Exceptional. Roasted vegs came out great at about 28-30 mins, without any tossing midway. I tossed all vegs in a bowl w/ olive oil to coat before adding to roasting pan. Had to make some minor adjustments with what i had on hand: used baby eggplant instead of regular, subbed leeks for red onion and minced dried garlic for fresh. Added some crushed chili pepper flakes for a bit of heat. On serving, pasta was sticking a bit — so added some veg bullion paste to about 1/4 cup hot pasta water and added it to plated angel hair pasta and swished around before scooping roast vegs and feta on top. Divine taste combo. This is a keeper — Thank you!!!

    • Barbara that sounds delicious – the flexibility is one of the things I love about Roasting Vegetables, way to make it your own… ENJOY!