Blog Meal Plan Pasta with Eggplant and Mushrooms Pasta with Eggplant and Mushrooms

Pasta with Eggplant and Mushrooms

45 min Vegan (Plant diet) Lunch Dairy freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Eggplant - 130 g
  • Olive oil - 5 ml (1 tsp)
  • Onion - 30 g (0.3 whole)
  • Arugula - 5 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Tomato - 70 g (0.5 whole)
  • Pesto sauce - 10 g (2 tsp)
  • White mushroom - 150 g
  • Pasta - 50 g

How to make:

  1. Cut eggplant into large cubes, salt well and leave for 20-30 minutes, then rinse and pat dry with a paper towel
  2. Preheat a pan and sauté eggplant with finely chopped onions in oil
  3. Add chopped mushrooms and cook for about 2 minutes
  4. Add tomato to the same pan, season with salt and pepper
  5. Meanwhile, cook pasta al dente until it is soft
  6. Add pasta to the pan with vegetables and mix together
  7. Serve pasta with fresh greens and pesto on top

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