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Spinach pasta

with tomato sauce, eggplant and mushrooms


2 servings




  • 250 gr spinach pasta (here I used Agrozymi’s pasta)

  • 1 onion

  • 1 garlic clove

  • 1 big eggplant

  • 10 white mushrooms

  • 2 tbsp olive oil

  • 300 gr tomato puree

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp pepper

  • ½ cup white wine

  • 1 tsp sugar

  • Parsley chopped

  • Vegan parmesan (I used to THE VEGAN PARMEGIO GRATED from Green Vie Foods)


  • Cook the pasta according to the recommended time printed on the packaging. Strain and set aside.

  • Chop the onion and garlic and saute in a deep pan with the olive oil.

  • Cube the eggplant, peel and slice the mushrooms and add them into the pan as well. Cook them until they start to brown slightly.

  • Add the wine and wait until it evaporates.

  • Pour in the tomato puree, some water (100-150 ml), add the salt, the pepper, the oregano and the sugar and cook over low heat for about 10 minutes or until the sauce thickens.

  • When the sauce is ready combine it with the pasta and mix for 1-2 minutes

  • Serve with vegan parmesan, the chopped parsley and some freshly ground black pepper.

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