Penne Con Funghi E Melanzane
Indulge in the rustic flavors of Italy with Penne Con Funghi E Melanzane, a hearty and wholesome dish that effortlessly combines tender roasted eggplant, savory sautéed mushrooms, and a rich tomato-based sauce infused with garlic, oregano, and a hint of optional chili flakes for a subtle kick. This vegetarian pasta recipe strikes the perfect balance between comfort and elegance, offering a hearty meal that's ideal for weeknight dinners or weekend gatherings. The penne pasta is coated in a luscious sauce, made even more vibrant with fresh basil and a sprinkle of Parmesan cheese, creating a dish that's both satisfying and packed with Mediterranean charm. Easy to prepare in under an hour, this recipe is perfect for pasta lovers looking to add a vegetarian twist to their repertoire.
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Recipe Information
Ingredients
- 400 g penne pasta
- 1 large eggplant (aubergine)
- 250 g mushrooms (button or cremini)
- 4 tbsp extra virgin olive oil
- 3 garlic cloves
- 400 g crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp red chili flakes (optional)
- 10 fresh basil leaves
- 50 g Parmesan cheese (optional)
- 1 tsp salt
- 0.25 tsp black pepper
- 4 liters water
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut the eggplant into small cubes (about 1-2 cm) and toss them with 2 tbsp of olive oil, 1/2 tsp of salt, and a pinch of black pepper. Spread evenly on the prepared tray and roast for 20-25 minutes, stirring halfway through, until golden and tender.
While the eggplant is roasting, bring 4 liters of salted water to a boil in a large pot. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Clean the mushrooms by wiping them with a damp towel. Slice them thinly and set aside.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Mince the garlic cloves and sauté them in the oil for 1-2 minutes until fragrant, being careful not to burn them.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and their moisture has evaporated (about 6-8 minutes).
Stir in the tomato paste, cooking for 1 minute to enhance its flavor. Then add the crushed tomatoes, dried oregano, and chili flakes (if using). Simmer for 10 minutes, stirring occasionally.
Add the roasted eggplant to the skillet and stir to combine. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Add the cooked penne to the skillet and toss well to coat each piece with the sauce.
Remove from heat and garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Serve immediately and enjoy your Penne Con Funghi E Melanzane!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 36.4 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1638 mg | 126% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 5445 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
