Ingredients

The following ingredients have 6 Servings
  • 1 lb spaghetti (or your favorite pasta)
  • 1 tablespoon plus 2 tsp extra virgin olive oil (divided)
  • 1 medium red onion (thinly sliced)
  • 2 large Portobello mushrooms (diced)
  • 1 medium eggplant (cubed (See Note))
  • 1 cup peas
  • 1/4 cup toasted pine nuts
  • 2 cloves garlic (minced)
  • 2 teaspoon salt (divided)
  • 2 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Pepper to taste
  • ¼ cup vegan parmesan

Instruction

  • Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package.
  • Heat 1 tbs olive oil in a large skillet on medium high heat. Add the onions and the mushrooms and cook until the mushrooms release their water and are nicely browned, approximately 7 minutes. Remove from the pan and put in a bowl and set aside.
  • Add 1 teaspoon of olive oil to the skillet and add the eggplant and peas, sprinkle 1 tsp salt on top and cook for approximately 10 minutes, or until the eggplant softens and is lightly browned. Stir often.
  • Put the onions and mushrooms in the pan with the eggplant and add the toasted pine nuts, garlic, 2 tsp smoked paprika, 1 tsp Italian seasoning, and black pepper to taste and stir to combine. Cook for 2 to 3 minutes.
  • Drain the pasta and put it back in the pot. Drizzle the remaining tsp of olive oil and the ¼ cup of vegan parmesan over the pasta and toss to coat. Fold in the eggplant and mushroom mixture to the pot until the vegetables are evenly distributed.