1-Pot Vegan Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple one-pot pasta with sautéed mushrooms and eggplant in marinara sauce, cooked together until tender and flavorful. Healthy, customizable, and ready in under an hour. A vegan-friendly weeknight dinner with no fuss and maximum flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces dry pasta*
- 1/2 small eggplant ((cubed))
- 2 cups cremini or button mushrooms ((sliced))
- 3 cloves garlic ((minced and divided))
- 1 1/2 cups vegan marinara sauce
- 2 cup water
- 2 tsp sea salt ((plus more for eggplant))
- 1 tsp ground black pepper
- 2-3 Tbsp olive oil
- Fresh parsley or basil ((optional // for finishing))
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 17m
- Sodium
- 298mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.