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Warm Eggplant & Mushroom Pasta Salad
This pasta tossed with sauteed vegetables makes for weeknight suppers that will surely please even the pickiest eaters in your family.
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Course
Dinner, lunch, Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
503
kcal
Author
Liren Baker
Ingredients
For the vegetables:
▢
1/4
cup
extra virgin olive oil
▢
1
eggplant
diced into 1 inch cubes
▢
2
cups
crimini mushrooms
sliced
▢
1
teaspoon
kosher salt
▢
1/2
teaspoon
black pepper
freshly ground
For the pasta salad:
▢
1/2
red onion
minced
▢
3
cloves
garlic
minced
▢
1
teaspoon
salt
▢
2
tablespoons
balsamic vinegar
▢
1
tablespoon
Dijon mustard
▢
3
tablespoons
olive oil
▢
8
ounce
bow tie pasta
▢
parmesan cheese
grated
▢
basil
freshly chopped
COOK MODE
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Instructions
In a deep sided saute pan, heat the olive oil. Add the eggplant and mushrooms and cook, stirring frequently. Season with salt and pepper.
Cook until the eggplant is soft and the mushrooms fully wilted (about 10 minutes).
Make the dressing by whisking together the onion, garlic, salt, vinegar, mustard, and olive oil. Set aside.
Cook the pasta in boiling salted water, according to directions.
Drain, then toss in the sauteed vegetables and dressing. Season to taste with salt and pepper.
Garnish with grated Parmeasean cheese and basil. Serve warm or at room temperature. Enjoy!
Nutrition
Calories:
503
kcal
|
Carbohydrates:
55
g
|
Protein:
12
g
|
Fat:
27
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
18
g
|
Cholesterol:
4
mg
|
Sodium:
1315
mg
|
Potassium:
606
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
132
IU
|
Vitamin C:
4
mg
|
Calcium:
118
mg
|
Iron:
2
mg
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