Beer-Braised Eggplant and Portobello Pasta
Sautéed portobello mushrooms and eggplant simmered in beer with rosemary, combined with penne and peas. The vegetables become tender while the liquid reduces, creating a light sauce. Finished with vegan Parmesan cheese and suited to Vienna lager or golden ale pairings.
Ingredients
- ½ cup extra-virgin olive oil
- 4 portobello mushroom caps, gills scraped out and sliced into bite-size pieces
- 1 medium white eggplant, peeled and diced
- salt(optional)
- freshly ground black pepper(optional)
- 1 cup beervegetable broth1:1Full guide →
- ½ tsp dried rosemaryfresh rosemary1 tbsp fresh per 1/2 tsp driedFull guide →
- 1 cup frozen peas, thawed
- 1 lb penne pasta, cooked according to manufacturer directions and kept warm
- 4 cups vegan Parmesan cheese, grateddairy Parmesan cheesesame weight
Instructions
- 1
Heat olive oil in a medium skillet over medium heat.
- 2
Add mushroom pieces and sauté, stirring often.
- 3
Add diced eggplant and season with salt and pepper. Stir often and cook until eggplant becomes tender.
- 4
Add beer and rosemary, bring to a boil.
- 5
Cook until liquid is reduced by half.
- 6
Add peas and simmer covered.
- 7
Stir in cooked pasta and warm through.
- 8
Garnish each serving with vegan Parmesan cheese.
Tips
Use the same beer for cooking that you plan to serve with the dish to enhance pairing.
Scrape out mushroom gills to prevent excess moisture in the sauce.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze due to pasta texture changes.
Prepare mushrooms and eggplant up to 1 day ahead. Cook the pasta separately just before serving to maintain texture.
Serve immediately garnished with vegan Parmesan. Pair with Vienna lager, golden ale, or American wheat ale.
Common Mistakes
Do not skip scraping mushroom gills to avoid a watery sauce.
Do not undercook vegetables to avoid tough eggplant.
Do not add pasta before liquid reduces to avoid mushy texture.