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Vegan Eggplant Mushroom Bolognese with Casarecce

  • Author: Celeste
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: About 10 cups 1x


Vegan Eggplant Mushroom Bolognese with Casarecce, a healthy, hearty and bold with flavor pasta dish. Perfect for a busy weeknight dinner.



1 lb. bag casarecce pasta

1 to 2 tablespoons extra virgin olive oil

1 medium shallot, cut in half and sliced

1/2 cup finely chopped carrots

1 medium eggplant, cut into 1/4 dice

1 lb. cremini mushrooms, sliced

1/2 teaspoon, finely ground Himalayan sea salt

1/2 teaspoon, finely ground peppercorn blend

3 cloves garlic, finely minced

1 28oz. can of crushed or diced tomatoes in sauce

2 tablespoons tomato paste

1 1/2 teaspoon smoked paprika

2 teaspoons Herb de Provence

1 tablespoon turbinado sugar

1/4 or 1/2 teaspoon red pepper flakes (optional)

3 tablespoons chopped flat leaf parsley


In a pot of salted boiling water cook casarecce until al dente. Drain, reserving 1 cup of the pasta water. Place pasta back into the pot, toss with a drizzle of oil, cover and set aside.

In a large nonstick skillet heat 1 tablespoon of the oil, add the shallots and carrots and sauté over medium heat until it starts to soften, about 5 minutes.

Add eggplant to skillet and continue to sauté until eggplant starts to soften.

Stir in the sliced mushrooms and remaining oil if needed. And season with salt and pepper, continue to cook stirring occasionally for another 6 to 7 minutes, mushrooms should be softened.

Add garlic, tomatoes, tomato paste, paprika, herb de Provence, and sugar, stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, until sauce thickens, about 30 minutes. If the sauce is too dry add some of the reserved pasta water.

Add cooked pasta,1 tablespoon of the parsley and red pepper flakes to the sauce, stir to combine. Taste add salt and pepper if needed. Plate sprinkle with more parsley and serve.


Store any leftovers in an airtight container in your fridge.


  • Serving Size: 1 1/3 cup
  • Calories: 386
  • Sugar: 12
  • Sodium: 369
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 79
  • Fiber: 8
  • Protein: 13
  • Cholesterol: 0

Keywords: Vegan Eggplant Mushroom Bolognese with Casarecce