Aromatic Eggplant & Mushroom Fusilli Pasta: A Quick & Delicious Meal!
Savory Eggplant and Mushroom Fusilli Pasta Recipe
This recipe uses tender eggplant and delightful fusilli pasta to create a wonderful dish. It’s a quick and easy way to make a satisfying meal, perfect for busy days or when you want something special without much fuss. The combination of tender vegetables and chewy pasta is truly satisfying.
Main Ingredients- 1 medium eggplant
- 1/2 king oyster mushroom (or your favorite mushroom)
- 1 slice bacon (optional)
- 1 handful fusilli pasta (approx. 80-100g)
Seasoning & Others- 1 Tbsp minced garlic
- Generous amount of olive oil
- Pinch of black pepper
- Pinch of herb salt (or salt + dried herbs)
- 1 Tbsp minced garlic
- Generous amount of olive oil
- Pinch of black pepper
- Pinch of herb salt (or salt + dried herbs)
Cooking Instructions
Step 1
First, we’ll pre-warm the fusilli pasta before cooking it. Place the fusilli in a microwave-safe bowl, add enough hot water to cover it completely, then cover with plastic wrap or a lid and microwave for 8 minutes. This helps the pasta become chewier and reduces cooking time. (Traditionally, pasta is boiled, but this method is a convenient alternative.)
Step 2
While the fusilli is warming, wash and prepare the fresh eggplant. Cut it into bite-sized pieces, such as half-moons or cubes, about 1-1.5 cm thick. Remember that eggplant softens significantly when cooked, so avoid cutting it too thinly.
Step 3
Prepare the mushrooms as well. Lightly rinse the king oyster mushrooms under running water to remove any debris, then slice or chop them into manageable pieces. You can also use other mushrooms like shiitake or cremini if you have them on hand.
Step 4
Now it’s time to start sautéing. Heat a generous amount of olive oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn the garlic. The aromatic garlic oil will greatly enhance the pasta’s flavor.
Step 5
Once the fragrant garlic oil is ready, add the sliced eggplant and mushrooms to the pan. Sprinkle in a pinch of black pepper to further enhance the ingredients’ flavors. Stir occasionally to prevent sticking, and sauté until the vegetables are tender.
Step 6
Continue to cook until the eggplant becomes translucent and tender, and the mushrooms release their moisture and become succulent. If using, add the bacon and cook it along with the vegetables for added savory notes. Finally, add the pre-warmed fusilli to the pan and toss everything together for another 1-2 minutes to ensure all ingredients are well combined. Season with herb salt to taste. Your delicious Eggplant and Mushroom Fusilli Pasta is ready to be enjoyed warm!
