If you’re looking for a dish that blends comfort with sophistication, look no further than this Eggplant Chanterelle Pasta with Truffle Marinara. It’s a showstopper meal that feels indulgent while staying true to wholesome, nutrient-rich ingredients. Whether you’re hosting a dinner party or simply treating yourself to a gourmet experience at home, this recipe is a guaranteed crowd-pleaser.
So Easy and SO quick to make. After eating this pasta, well during my ohhs and ahhs eating this dish, I couldn’t wait to share it with you! Its less than 30 minutes, and I seriously felt I was eating in Italy in some amazing restaurant! It was truly a special meal! I can’t wait to hear what you think after you make it!
If you can’t find chanterelle mushrooms, Whole Foods Markets have been having them, choose another mushroom, (oysters or maitake). Take a photo so I can share it with me and your community!
PS THIS IS NOT a RESET recipe. It’s a recipe for anyone who loves truffles! OH MY!!!
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Eggplant Chanterelle Pasta with Truffle Marinara
- Total Time: 30 minutes
Ingredients
- 2 small Japanese eggplants, sliced
- 1/4–1/2 lb. chanterelle mushrooms (or oyster mushrooms)
- 2–4 fresh garlic cloves, sliced
- 1 Jar Tuff’s Truffle Marinara
- 1–2 Tbsp. goat butter
- 3 Tbsp. Olive oil
- Pecorino Romano
- Tagliatelle Pasta, Jovial
- Celtic Sea Salt and Pepper to taste
Instructions
- Wash and slice eggplants, set aside
- Clean mushrooms and slice (no need to wash)
- Heat a large skillet with olive oil.
- Add eggplants into skillet giving each one space to brown. Brown on both sides, remove from pan and set aside.
- Add mushrooms and butter into pan. Sauté until softened.
- Add garlic and cook 1 minute. Add eggplants back into skillet. Cover and set aside.
- Heat a large pot for the pasta. When boiling add the pasta nests into the boiling water and stir. Keep stirring until pasta has separated. Cook to directions on box. Once done drain into a colander and rinse.
- Once rinsed, add pasta into skillet and pour entire jar of truffle marinara onto the pasta, and stir.
- Add vegetables and stir gently.
- Plate pasta.
- Top with grated pecorino Romano cheese and fresh ground pepper to taste.
- Enjoy!!!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Why Eggplant Chanterelle Pasta Deserves a Spot in Your Recipe Rotation
This pasta is the perfect marriage of comfort and elegance. It’s versatile enough for weeknight dinners yet impressive enough for special occasions. The gluten-free pasta ensures that everyone at your table can enjoy it, and the wholesome ingredients mean you’re nourishing your body with every bite.
FAQs
1. Can I use other mushrooms instead of chanterelles?
Absolutely! Shiitake or cremini mushrooms work wonderfully in this recipe if you can’t find chanterelles.
2. What’s the best gluten-free pasta to use?
Brands like Jovial, Barilla, and Tinkyada offer great gluten-free pasta options that hold up well in this dish.
3. Can I make this recipe ahead of time?
Yes! You can prep the eggplant, mushrooms, and marinara sauce ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, cook the pasta fresh and toss everything together.