Pasta Ingredients

serves 2

4 oz Pappardelle’s Porcini Mushroom Linguine
1 medium eggplant, peeled, sliced, and then and cut into even-sized pieces (about 1/2-3/4 inch)
3 cups cinnamon cap mushrooms (substitute whatever mushrooms you’d like to use)
1 tsp avocado oil
3 tsp olive oil, divided
2-3 Tbsp vegetable broth
3-4 cloves garlic, minced
1 spring onion, finely chopped
4 sprigs fresh thyme
shaved pecorino romano cheese
salt and pepper to taste

Toss the eggplant in 2 tsp of olive oil, and set aside.

Heat the avocado oil in a skillet over medium-high heat. Once the pan is hot, cook the mushrooms just a few minutes, stopping before they become juicy. Remove them from the pan, and set them aside. Turn the heat down to medium, add 1 tsp olive oil to the same skillet, and sauté the garlic and onion for a minute or two.

Start boiling the water for the pasta, and once it’s ready, add the pasta (it took about 7 minutes to cook for me).

Add the eggplant to the garlic and onion, and cook until the eggplant is tender.  Add the leaves from the sprigs of thyme (just run your thumb and finger along the stem the ‘wrong way’ – this will cause all of the leaves to fall off).  Salt and pepper to taste.  If the sauce is done before the pasta, just turn the heat off, and turn it back on when you add the pasta.

When the pasta is done, drain it, add it to the skillet, and mix well.  Once you have plated it, shave some pecorino on top.

Porcini Mushroom Linguine with Eggplant and Mushrooms


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