Penne Con Funghi E Melanzane

Submitted by Be Nutritious

"This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 4 bowl
• Serves: 4

ingredients

• 1 eggplant
• 2 cups mushrooms
• 1 tablespoon chopped rosemary
• 1 cup chopped onion
• 2 minced garlic cloves
• 1⁄2 cup white wine
• 1 cup vegetable stock
• 1⁄4 cup cream
• 3 cups dry penne
• salt, pepper
• vegetable oil
• 1 tablespoon butter

directions

1. Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
2. After 1 hour clean the eggplant under cold running water and pat dry.
3. Chop the eggplant and mushrooms into cubes.
4. In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
5. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
6. Meanwhile cook the pasta according to a package instructions.
7. Add some hot water from the pasta to a cream and mix until combined. 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.

Reviews

[hilarydwilson]

This dish was pretty good. I would probably give it a 3.5 but I'm not a vegetarian. The next time I make it I think I'm going to use parsley and lemon instead of rosemary, and maybe throw in some zuchinni...I think I'm just not a huge rosemary fan. Overall though the dish was pretty easy to make and was good.