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Eggplant Chanterelle Pasta with Truffle Marinara

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  • Total Time: 30 minutes

Ingredients

Units Scale
  • 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

  1. Wash and slice eggplants, set aside
  2. Clean mushrooms and slice (no need to wash)
  3. Heat a large skillet with olive oil.
  4. Add eggplants into skillet giving each one space to brown. Brown on both sides, remove from pan and set aside.
  5. Add mushrooms and butter into pan. Sauté until softened.
  6. Add garlic and cook 1 minute. Add eggplants back into skillet. Cover and set aside.
  7. 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.
  8. Once rinsed, add pasta into skillet and pour entire jar of truffle marinara onto the pasta, and stir.
  9. Add vegetables and stir gently.
  10. Plate pasta.
  11. Top with grated pecorino Romano cheese and fresh ground pepper to taste.
  12. Enjoy!!!
  • Author: Curry Girls Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Find it online: https://currygirlskitchen.com/eggplant-chanterelle-pasta-with-truffle-marinara/