Lorighittas with Eggplant and Mushrooms
Category: Pasta Dishes
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lorighittas | 400g |
| Eggplant (Melanzane) | 300g |
| Button Mushrooms (Funghi champignon) | 300g |
| Leeks (Porri) | 350g |
| Garlic (Aglio) | 2 cloves |
| Fresh Parsley (Prezzemolo) | To taste |
| Extra Virgin Olive Oil | To taste |
| Salt (Sale fino) | To taste |
| Black Pepper (Pepe nero) | To taste |
Instructions:
-
Prep the Vegetables:
- Begin by washing, drying, and dicing the eggplant into cubes.
- Slice the mushrooms and leeks, and peel the garlic cloves.
-
-
Cook the Eggplant:
- Heat a drizzle of extra virgin olive oil in a non-stick pan.
- Add the diced eggplant and sauté, stirring occasionally with a wooden spoon, for about 8-10 minutes or until tender.
- Season with salt and pepper, then set aside.
-
Sauté the Mushrooms:
- In a separate pan, heat more olive oil and add the garlic cloves (whole, so they can be removed later).
- Add the sliced mushrooms and cook on low heat for 5-7 minutes until softened and golden.
- Season with salt and sprinkle with chopped fresh parsley.
-
Cook the Leeks:
- In another pan, sauté the sliced leeks with a bit of olive oil and half a glass of water. Allow them to cook until soft and tender.
-
Cook the Lorighittas:
- Meanwhile, bring a large pot of salted water to a boil and cook the lorighittas according to the package instructions (usually 8-10 minutes).
-
Combine the Ingredients:
- Once the pasta is cooked, drain it, reserving a cup of the cooking water to help with the sauce later.
- In a large pan, combine the cooked leeks, sautéed eggplant, and mushrooms. Stir everything together gently.
- Add the cooked lorighittas to the pan and toss everything together. If needed, add some reserved pasta water to help combine the ingredients into a creamy consistency.
-
Finish and Serve:
- Sprinkle with fresh parsley and black pepper to taste.
- Serve immediately and enjoy your delicious lorighittas with eggplant and mushrooms!
Notes:
- You can make this dish even more flavorful by adding a sprinkle of grated Parmesan cheese at the end.
- For a slightly spicier version, consider adding a pinch of chili flakes when sautéing the mushrooms.
Lorighittas with eggplant and mushrooms is a perfect vegetarian pasta dish that combines the richness of the mushrooms, the sweetness of the eggplant, and the creamy, delicate texture of the pasta. It’s simple, delicious, and guaranteed to impress!
