Gluten Free Mushroom and Eggplant Balsamic Pasta
 
Prep time
Cook time
Total time
 
This quick and easy Gluten Free Mushroom and Eggplant Balsamic Pasta is tossed in a tangy balsamic glaze is a 30 minute vegetarian meal. Add sweet peas for extra flavor and color.
Author:
Recipe type: Pasta
Serves: 6-8
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ large onion, sliced into thin strips
  • 1 eggplant, diced into bite sized pieces
  • 1 (8 oz.) carton mushrooms, quartered
  • salt
  • pepper
  • ⅓ cup balsamic vinegar
  • ¼ cup honey
  • ¾ cup vegetable broth*
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 1 cup frozen sweet peas, thawed
  • 1 box (12 oz.) of Barilla brand Gluten Free Penne Pasta
Directions
  1. In a large sauté/saucepan, heat 2 tablespoons olive oil over slightly more than medium heat. Once oil is hot enough to sizzle with drop of water, add onions and stir to coat with oil. Season with salt and pepper. Reduce heat to medium and sauté for 10 minutes until onions are almost caramelized, stirring occasionally to avoid burning..
  2. Once onions are tender, push them away from center of pan and add 1 more tablespoon of olive oil. Allow oil to become hot and add eggplant and mushrooms. Stir vegetables until coated in oil. Season with salt and pepper. Sauté vegetables for 7 minutes.
  3. Bring pot of water to boiling to cook pasta according to package directions.
  4. While veggies are cooking, whisk together balsamic vinegar, honey, broth, rosemary, basil, and garlic powder in a small mixing bowl. Pour over veggies and increase heat to bring mixture to a boil. Reduce heat to medium and allow to boil with veggies for 10 minutes, stirring occasionally.
  5. While mixture is boiling, add pasta to boiling water and cook until desired tenderness, according to package directions.
  6. Strain pasta and shake off excess water. Immediately pour into veggie mixture along with peas and toss to coat with sauce.*
  7. Serve immediately.
Notes
*If you would like a creamy pasta, add 2-3 oz. of cream cheese and stir until melted into pasta.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-mushroom-and-eggplant-balsamic-pasta/