Eggplant, Mushroom, And Gorgonzola Cheese Pasta

Name: Eggplant, Mushroom, And Gorgonzola Cheese Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce Dried Porcini mushrooms; 1/2 cup Red wine; 2 tablespoons Extra virgin Olive Oil; 2 Large shallots, chopped fine; 3 Large cloves of garlic, minced; 1 Red or Yellow pepper, chopped; 8 ounces Cremini mushrooms, finely chopped; 1/4 cup Sun dried tomatoes, packed in oil, drained, finely chopped; 1 tablespoon Sun Dried Tomato Olive Oil from the drained tomatoes; 1 Large, or 2 small eggplants, skin on, finely diced; 2 teaspoons Kosher salt; 1 teaspoon Freshly ground black pepper; 1/4 teaspoon red pepper flakes; 6 ounces Crumbled Gorgonzola or Goat Cheese; 2 tablespoons Fresh basil leaves, chopped; Parmesan cheese to serve; 16 ounces Favorite pasta: penne, fusili, etc. Boiled according to directions and drained.

Servings: persons

1 ounce Dried Porcini mushrooms
1/2 cup Red wine
2 tablespoons Extra virgin Olive Oil
2 Large shallots, chopped fine
3 Large cloves of garlic, minced
1 Red or Yellow pepper, chopped
8 ounces Cremini mushrooms, finely chopped
1/4 cup Sun dried tomatoes, packed in oil, drained, finely chopped
1 tablespoon Sun Dried Tomato Olive Oil from the drained tomatoes
1 Large, or 2 small eggplants, skin on, finely diced
2 teaspoons Kosher salt
1 teaspoon Freshly ground black pepper
1/4 teaspoon red pepper flakes
6 ounces Crumbled Gorgonzola or Goat Cheese
2 tablespoons Fresh basil leaves, chopped
Parmesan cheese to serve
16 ounces Favorite pasta: penne, fusili, etc. Boiled according to directions and drained.

1
Add the Porcini mushrooms to the red wine and let them reconstitute for 30 minutes. Strain through a coffee filter or fine mesh strainer to remove the grit and reserve the wine.
2
Over medium heat, sweat the shallots, yellow pepper, and garlic in the olive oil for 2 minutes.
3
Add the Sun dried tomato oil, sun dried tomatoes, chopped porcini and cremini mushrooms, eggplant, salt,and peppers and saute for 10-12 minutes over medium heat until the eggplant is soft and the liquid is nearly evaporated.
4
Turn the heat down to med-low, add the wine and let it evaporate - 2 minutes, stirring occasionally.
5
Add the cheese, stir until melted and turn off the heat.
6
Add the basil, adjust seasonings, and spoon over pasta.
7
Sprinkle with freshly grated Parmesan to serve.

836

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ounce Dried Porcini mushrooms, 1/2 cup Red wine, 2 tablespoons Extra virgin Olive Oil, 2 Large shallots, chopped fine, and more.

Yes, Eggplant, Mushroom, And Gorgonzola Cheese Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!