“Don’t get Saucy with Me”-Eggplant, Mushroom, Tomato Sauce over Fettucini
Every now and then I’m sure we all get bored with the same old tomato sauce, at least I know I do. So last night I decided to take a break from the normal sauce I make. I noticed we had some fresh mushrooms and eggplant in the house, so I got inspired to make a light and fresh sauce. I also had bought some fresh asiago cheese that was on sale this weekend, so I was eager to use the fresh cheese.
What you need:
1 eggplant (chopped and steamed)
2 large tomatoes (I used 1 yellow and 1 red)
5-6 White mushrooms (quartered)
2 tbsp minced garlic
1/2 tsp garlic salt
1 tsp dried basil
Pinch of Italian Seasoning
Fettucini (or any type of pasta you like)
Fresh Asiago Cheese (or any type of cheese you like)
1. Cook pasta according to package, set aside.
2. Steam the eggplant in the microwave until it is tender. Set aside. Roughly chop the tomatoes, set aside. Wash and quarter the mushrooms, set aside.
3. Heat large sauce pan and grease with PAM. Toss in the minced garlic and let it heat in the pan for about 1-2 minutes (do not let it brown). Add in the tomatoes.
4. While the tomatoes are cooking, take a masher and squeeze some of the juice out of the tomatoes, but make sure the tomatoes stay chunky. Add the mushrooms and eggplant.
5. Add the basil, italian seasoning and garlic salt. Let the flavors cook together. Then pour over pasta of choice.
6. Top with fresh shredded asiago cheese
*For a stronger cheese with more of a bite, use Pecorino Romano to top your pasta with!
**Stayed tuned to hear about my Whole Foods adventure last night!
3 years ago