This week I felt like some pasta. I was a little tired of the dishes I was making and took to the internet to find some inspiration for new recipes.  I wanted to keep it simple, and of course, I needed it to last through the week. This is when I found a simple vegan pasta recipe with eggplant and mushrooms!

Eggplant in the pan

I browned the eggplant first and set aside with some sea salt. Then I started on the mushrooms. I then combined both in the same pan.

mushrooms in the pot

I then started the noodles, in a large pan. I used organic marinara sauce. I would normally make everything from scratch, but I didn’t have the time.

Noodles in the pot

I let the noodles cook a little bit until the water started to boil, and then I covered and simmered until the noodles were soft. It was about 7 mins.  I left it on a bit too long, and my noodles were mushy. I added some parsley.

Adding the parsley

I added all the ingredients and then put them in my containers for the week! I got the inspiration from here.

all packed up and ready

Vegan Meal Prep- Pasta Marinara w/ Mushrooms
Recipe Type: Dinner
Cuisine: American
Author: Kimberly B
Prep time:
Cook time:
Total time:
Serves: 4-5
Easy Vegan Pasta with Mushrooms
  • 12 ounces dry pasta*
  • 1/2 small eggplant, chopped
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 1.5 cups organic vegan marinara sauce
  • 2 cup water
  • 2 tsp sea salt + more for eggplant
  • 1 tsp ground black pepper
  • 2 Tbsp olive oil
  • Optional: Fresh parsley
  1. Rinse and dice eggplant into cubes. Place in a colander in the sink and season generously with salt. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set to the side.
  2. Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Season with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown. Set aside and cover – you will top the pasta with it.
  3. To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. 4.Start with 1.5 tsp sea salt and 1 tsp black pepper.
  4. Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – about 7 minutes
  5. Once cooked, stir and taste to adjust seasonings.
  6. Remove from heat and top with eggplant-mushroom mixture and more fresh parsley.


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