Rigatoni With Eggplant, Mushrooms And Goat Cheese Recipe

Cooking Directions

• STEP 1.Cook the rigatoni pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the eggplant and cook until golden brown and tender.
• STEP 3.Add the mushrooms and garlic to the skillet and cook until the mushrooms are soft and golden.
• STEP 4.Add the cooked rigatoni to the skillet and toss to combine with the eggplant and mushrooms.
• STEP 5.Crumble the goat cheese over the pasta and gently stir to melt the cheese.
• STEP 6.Serve the rigatoni with eggplant, mushrooms, and goat cheese hot, garnished with fresh basil leaves.

Cooking Tips

• Make sure to cook the rigatoni pasta until al dente, as it will continue to cook slightly when tossed with the other ingredients.
• You can add some red pepper flakes to the skillet if you like a bit of heat in your pasta dish.
• Feel free to add some fresh herbs like thyme or rosemary for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of water or broth to prevent it from drying out.
• Serve the rigatoni with eggplant, mushrooms, and goat cheese as a main dish or as a side with a green salad.