I am a huge fan of one pot pasta recipes- it's less to clean up, and the pasta has a delicious flavor since it's actually cooked in the sauce.
- 12 ounces dry pasta
- 1/2 small eggplant, cubed
- 2 cups cremini or button mushrooms, sliced
- 3 cloves garlic, minced and divided
- 1.5 cups 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 or basil for finishing