Eggplant and Portobello Pasta

4.3 (4 reviews)
Vegan

Eggplant and Portobello Pasta

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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4-6 portobello mushroom caps, gills scraped out and sliced into bite-size pieces
  • 1 medium white eggplant, peeled and diced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup beer of your choice, preferably the same beer that you’re pairing with the dish
  • 1/2 tsp. dried rosemary
  • 1 cup frozen peas. thawed
  • 1 lb. penne pasta, cooked according to the manufacturer’s directions and kept warm
  • 4–5 cups  vegan Parmesan cheese, grated

Instructions

  • Heat the olive oil in a medium-size skillet over medium heat. Add the mushroom pieces and sauté for 3 minutes, stirring often.
  • Add the eggplant and season with the salt and pepper. Stir often and cook for approximately 8 to 10 minutes, or until the eggplant cubes become tender.
  • Add the beer and rosemary, bringing the mixture to a boil. Cook until the liquid is reduced by half, about 6 to 8 minutes.
  • Add the peas and simmer, covered, for 2 minutes. Stir in the pasta, cooking for approximately 30 seconds, or until the pasta is warmed through.
  • Garnish each serving with vegan Parmesan cheese.

 

Makes 6 to 8 servings

Adapted from The Ultimate Beer Lover’s Happy Hour by John Schlimm. Suggested Beer Pairings: Vienna lager, golden ale, American wheat ale.

Rated 4.3/5 based on 4 reviews

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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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