Eggplant & Mushroom Linguine with Ricotta Recipe

Name: Eggplant & Mushroom Linguine with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Butter; 2 whole Portobello Mushroom Caps, Thinly Sliced; 1 whole Small Onion, Chopped; 2 whole Eggplant, Thinly Sliced Coins; 1/2 Tablespoons Salt; 1/2 Tablespoons Fresh Ground Pepper; 2 cloves Garlic, Minced; 1 can (28 Oz. Size) San Marzano Whole Tomatoes; 1 can (28 Oz. Size) Tomato Sauce; 1 Tablespoon Tomato Paste; 1 Tablespoon Garlic Powder; 1 Tablespoon Onion Powder; 1/2 cups Grated Parmesan Cheese; 1/2 teaspoons Sugar; 8 leaves Basil, Chiffonade; 1 pound Linguine Pasta; 1/2 cups Shredded Mozzarella Chees; 1/4 cups Ricotta Cheese

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Butter
2 whole Portobello Mushroom Caps, Thinly Sliced
1 whole Small Onion, Chopped
2 whole Eggplant, Thinly Sliced Coins
1/2 Tablespoons Salt
1/2 Tablespoons Fresh Ground Pepper
2 cloves Garlic, Minced
1 can (28 Oz. Size) San Marzano Whole Tomatoes
1 can (28 Oz. Size) Tomato Sauce
1 Tablespoon Tomato Paste
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/2 cups Grated Parmesan Cheese
1/2 teaspoons Sugar
8 leaves Basil, Chiffonade
1 pound Linguine Pasta
1/2 cups Shredded Mozzarella Chees
1/4 cups Ricotta Cheese

1
In a large pot on medium heat, add oil and butter.
2
Saute mushrooms, onions and eggplant until eggplant is soft.
3
Add salt and pepper and garlic.
4
Let garlic cook for about 1 minute.
5
Add whole tomatoes and, with a spoon, break the tomatoes up into pieces.
6
Then add sauce and paste.
7
Sprinkle in garlic powder, onion powder, Parmesan cheese, sugar and a little bit more salt and pepper to taste.
8
Stir in basil and turn heat down to low.
9
Boil water for pasta and cook linguine for about 9-10 minutes.
10
Drain and add to pot with sauce and stir well to comine.
11
Serve with a sprinkle of mozzarella on top and a dollop of ricotta cheese.
12
I like to stir in the ricotta before I take my first bite!

783

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Butter, 2 whole Portobello Mushroom Caps, Thinly Sliced, 1 whole Small Onion, Chopped, and more.

Yes, Eggplant & Mushroom Linguine with Ricotta 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.

Eggplant & Mushroom Linguine with Ricotta

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