• RSS
  • pinterest
  • facebook

Pesto Pasta with Mushrooms, Eggplant & Goat Cheese

by Christa on June 6, 2012

Post image for Pesto Pasta with Mushrooms, Eggplant & Goat Cheese

My husband and I love our carbs. However, we rarely eat pasta. Its one of those things when I think about having a bowl of spaghetti or a big fat piece of cake, I will always choose the cake.

Well, this time we made an exception and I’m glad we did because this Pesto Pasta was so fresh & flavorful. I prefer my vegetarian pasta dishes, so this is perfect for all you meat-less eaters, and could even be a vegan meal with a couple tweaks to the recipe.

The goat cheese is such a great complement to the mushrooms and eggplant and the pesto gives any pasta such a vibrant flavor. Hope you all enjoy this delicious Pesto Pasta!!

Print This Post Print This Post

Pesto Pasta with Mushrooms, Eggplant & Goat Cheese

 (Makes 4 servings)

INGREDIENTS:

Pesto Pasta:
8 oz. whole wheat (or regular) angel hair pasta
2 Tablespoons olive oil
2 cups cremini mushrooms, sliced
1 small eggplant, diced
3 cloves garlic, minced
½ red onion, finely diced
2 Tablespoons butter
1 6 oz. jar pesto (I like Trader Joe’s Pesto alla Genovese)
2-4 oz. goat cheese, crumbled

DIRECTIONS:

  1. Prepare pasta according to directions on package. Once al-dente, keep in water & set aside. It will cook slightly while you prepare the rest of the meal.
  2. In a large skillet, heat 2 Tablespoons olive oil, add mushrooms and season with salt and pepper. Cook over medium heat until mushrooms are tender. Transfer to a bowl.
  3. Next add eggplant to skillet, season with salt and pepper and brown for 3 minutes on medium heat. Add eggplant to the bowl of mushrooms and set aside.
  4. Sauté garlic, onions and 2 Tablespoons butter over medium heat until onions are translucent in color, about 2 minutes. Add mushrooms and eggplant back into the pan and sauté for 1 more minute.
  5. Next, drain pasta. Transfer to a serving bowl. Toss pasta with as much or as little pesto as you’d like.
  6. Pour eggplant and mushroom mixture over the pasta and top with crumbled goat cheese. Garnish with a piece of cilantro or basil.

Related posts:

{ 2 comments… read them below or add one }

ButterYum June 6, 2012 at 4:35 pm

Mushrooms, eggplant, pesto, goat cheese…. oh my. I’m in love!

Reply

Michelle June 6, 2012 at 5:45 pm

Looks so good!

Reply

Leave a Comment

Previous post:

Next post: