This Italian Vegetarian Skillet Pasta recipe is a mix of eggplant and vegetables, nestled with spaghetti in a rich marinara sauce.
How to Make Italian Vegetarian Skill Pasta Recipe
There are days when one needs a delicious vegetarian recipe that is not only easy on the budget but also super simple to make and healthy. That’s when you should turn to this easy Italian Vegetarian Skillet Pasta recipe.
This meal is loaded with eggplant and other vegetables and is probably one of my most favorite meatless time-saving recipes ever!
It’s similar to one of my other quick and easy recipes: 10 Minute One Pan Pasta. Like this recipe, you can cook everything, including the pasta in one pot, which means less mess for you, plus it goes from stove to table with no fuss or muss.
Vegetarian Skillet Pasta Ingredients
Here are the main ingredients for this recipe:
- eggplant
- onion
- celery
- carrots
- olive oil
- garlic cloves
- fresh basil
- Rao’s Marinara Sauce
- vegetable broth
- red pepper flakes, optional
- parmesan cheese, for garnish
To Make:
In a large sided fry pan, add olive oil and begin sautéing onions and minced garlic on medium high heat for one minute. Be careful not to burn the garlic.
Next, add celery, carrots and eggplant and continue to sauté.
Add vegetable broth, the marinara, red pepper flakes (optional) and pasta. Add more broth if needed during cooking.
The pasta will finish cooking in approximately nine minutes. It will be al dente. If you want your pasta softer, then cook it one minute longer, approximately.
Salt and pepper to taste. Garnish with shaved parmesan. Serve hot. Enjoy!
If you like this recipe, be sure to try these delicious dishes:
- Authentic Bolognese Ragu
- Skillet Eggplant Parmesan
- Pasta with Tomato Cream Sauce and Sausage
- Artichoke Hearts with Braised Sausage and Pasta
- Fresh Spinach Lasagna
- Tomato Sauce Recipe with Butter and Onions
Italian Vegetarian Skillet Pasta
Ingredients
- 3 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 cup onion chopped finely
- 1/2 cup celery finely chopped
- 1/2 cup carrots chopped finely
- 3 cups eggplant sliced, cubed
- 24 oz Rao's Marinara Sauce
- 3 cups vegetable broth (more if needed)
- 12 oz spaghetti dry
- 1/2 tsp oregano dried
- 1/4 tsp marjoram dried
- 1/4 tsp basil dried
- 1/4 tsp rosemary dried
- 1/4 tsp thyme dried
- 2 tbsp fresh basil chopped finely
- 1/4 tsp red pepper flakes optional
- shaved parmesan cheese for garnish
- salt and pepper, to taste
Instructions
- In a large sided fry pan, add olive oil and begin sautéing onions and minced garlic on medium high heat for one minute. Be careful not to burn the garlic.
- Next, add celery, carrots and eggplant and continue to sauté.
- Add vegetable broth, the marinara, red pepper flakes (optional), the rest of the spices and pasta.
- During this cooking time, stir the pasta and vegetable mixture, periodically. If the sauce becomes too dry, add more broth if needed.
- The pasta will finish cooking in approximately nine minutes. It will be al dente. If you want your pasta softer, then cook it one minute longer, approximately.
- Salt and pepper to taste. Garnish with shaved parmesan and serve hot. Enjoy!
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