Eggplant and Mushroom Pasta Bolognese

This is my version of quick and easy eggplant and mushroom bolognese pasta using only fresh ingredients. It`s hearty, satisfying and low-carb as well.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 medium eggplant, cubed
  • 3 cups sliced mushrooms
  • 4 tomatoes, chopped
  • 1 tablespoon tomato paste
  • handful basil leaves
  • salt and pepper, to taste
  • 1 pack pasta of your choice


  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and cook for 5 minutes or until golden brown. Add the rest of the ingredients, cover the pot and cook over low heat for 30 minutes, stirring occasionally.
  2. Cook pasta according to the package directions. Drain pasta and place in a large serving bowl. Add half of the eggplant mushroom sauce and stir to combine. Divide pasta among 4 servings plates and top with the remaining sauce. Serve and enjoy immediately.

Nutrition Facts

Per serving: 246 KCALS | 7.7G FAT | 1G SAT FAT | 35.9G CARBS | 9.7G SUGAR | 8.2G FIBRE | 11.8G PROTEIN

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