Published: · Modified: by Jeni · This post may contain affiliate links ·
Even omnivoreswill enjoy this Eggplant and Mushroom Rigatoni.
Rigatoni takes me back to my childhood. My mom loved to make baked rigatoni with sausage and lots of cheese. She would make a whole casserole dish of baked rigatoni and we would eat it for days. I still love rigatoni today. It is one of my favorite cuts of pasta.
I have been wanting to create a healthier and vegan rigatoni recipe for awhile now. I was inspired by the local eggplant at my farmers market to create an eggplant rigatoni.
To make the sauce feel a little bit more meaty, finely diced cremini mushrooms take the place of ground meat in the sauce.
To pump of the nutrition of theEggplant and Mushroom Rigatoni,I used whole wheat rigatoni. I like to use whole wheat rigatoni because it has more fiber and protein than regular pasta.
The sauce is layered with flavor. A few simple ingredients create a complex and flavorful sauce. The combination ofSan Marzano tomatoes, red wine and balsamic vinegar is out of this world. The balsamic vinegar really takes this sauce to the next level. Red pepper flakes add a little spicy kick to the sauce.
I didn't add any vegan cheese to the pasta since I wanted to keep this recipe on the lighter side. And I don't think thisEggplant and Mushroom Rigatonineeds any cheese. If you are in the mood for a cheesyEggplant and Mushroom Rigatoni,add your favorite vegan cheese!
If you are looking for a spicy rigatoni with vegan sausage, check out this Spicy Vegan Sausage Pasta.
I think this is one of those pasta recipes that even omnivores will enjoy!
If you make this recipe or any recipe, I'd love to see your photos on Instagram. Be sure to follow and tag @thymeandlove. I'd love to see what you are making!
Yield: 4 to 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1 10 ounce package Cremini Mushrooms, finely diced
- 1 Large Globe Eggplant, diced small*
- 1 ½ teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
- 1 teaspoon Oregano
- ½ teaspoon Red Pepper Flakes
- ½ Cup Red Wine
- ¼ Cup Balsamic Vinegar
- 1 28 ounce Can San Marzano Tomatoes, including their juices
- 1 12 once package Whole Wheat Rigatoni
- ½ Cup Pasta Cooking Liquid
- Fresh Parsley or Basil for serving
Instructions
- In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
- Season with salt and pepper.
- Add the tomato pasta and stir. Cook for one minute.
- Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
- Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
- Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
- While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
- Cook the pasta according to package direction.
- Before draining the pasta, reserve ½ cup of the cooking liquid. Set aside.
- Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
- Taste and add more salt or pepper if needed.
- Serve with fresh herbs.
Notes
I leave the eggplant peel on, but if you're not a fan of the texture feel free to remove the eggplant skin.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
XO Jeni
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Reader Interactions
Comments
Christine
Made this meal for my family (3 always hungry men), and they loved it! Thank you for posting this delicious recipe : )
Reply
Meridith
This was so good that my son and I had to force ourselves not to eat the whole thing. The balsamic vinegar really made it special.
.Reply
Rose
This was so delicious! Love how the wine rounds it out and the reduced balsamic adds sweetness to cut the acidity of the tomatoes. I'm a huge lover of eggplant but find that I don't eat it enough so thank you for sharing this wonderful recipe!
Reply
Loraine
This recipe is so amazing!! Absolutely delicious and easy too. At first I wasn’t sure about the balsamic vinegar but it made the sauce so tasty. Tangy yet sweet, it was perfect.
Reply
Sheil
This is delicious! Can the sauce be frozen?
Reply
Jeni
I definitely think that the sauce can be frozen!
Reply
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