Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)

Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)

  Ready in : 45 mins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant) might be a recipe you should try. This recipe makes 4 servings with 599 calories, 15g of protein, and 24g of fat each. For $1.78 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up salt, white wine, cream, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 47%. Similar recipes are Penne Con Funghi E Melanzane, Penne ai funghi (Penne with Mushroom Sauce), and Penne with Roasted Shiitake Mushrooms, Eggplant and Sambal.

Ingredients

eggplant

eggplant

1

mushrooms

mushrooms

2 cups

rosemary

rosemary

1 tablespoon

onion

onion

1 cup

garlic cloves

garlic cloves

2

white wine

white wine

0.5 cup

vegetable stock

vegetable stock

1 cup

cream

cream

0.25 cup

penne

penne

3 cups

salt

salt

4 servings

vegetable oil

vegetable oil

4 servings

butter

butter

1 tablespoon

Cooking in Steps

  1. 1
    Slice the eggplant and place on a plate covered with paper towel.

    eggplant

    eggplant

    paper towels
    paper towels
  2. 2
    Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.

    eggplant

    eggplant

    salt

    salt

  3. 3
    After 1 hour clean the eggplant under cold running water and pat dry.

    eggplant

    eggplant

    water

    water

  4. 4
    Chop the eggplant and mushrooms into cubes.

    mushrooms

    mushrooms

    eggplant

    eggplant

  5. 5
    In a skillet melt the oil with 1 Tbsp butter.

    butter

    butter

    cooking oil

    cooking oil

    frying pan
    frying pan
  6. 6
    Add onion and saute until soft.

    onion

    onion

  7. 7
    Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.

    mushrooms

    mushrooms

    eggplant

    eggplant

    rosemary

    rosemary

    garlic

    garlic

  8. 8
    Pour wine and wait until absorbed.

    wine

    wine

  9. 9
    Pour stock and leave simmering for roughly 15 minutes.

    stock

    stock

  10. 10
    Meanwhile cook the pasta according to a package instructions.

    pasta

    pasta

  11. 11
    Add some hot water from the pasta to a cream and mix until combined.

    cream

    cream

    pasta

    pasta

    water

    water

  12. 12
    Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.

    salt and pepper

    salt and pepper

    romano cheese

    romano cheese

    parmesan

    parmesan