This is a great transitional dish that will take you from summer to fall.
Yeah, I’m kind of ignoring all of the hype about how we should stay away from carbs. Like seriously, you cannot expect me to stop eating pasta! Yeeks, I kind of sounded like John McEnroe just now, and I haven’t even had enough time to watch much of the U.S. Open recently. Bummer.
Anyway, back to pasta. Specifically, this pasta dish. Ooohhhh, it’s so good. The main character in this dish is Japanese eggplant. So beautiful and purple. It was almost too pretty to chop up, so I made a sculpture with it first.
Once I got that out of my system I sliced some more pretty purple food. A red onion really isn’t red, is it? Then I diced up a few large Portobello mushrooms and garlic cloves and I put the knife away. The rest of the ingredients came out of a bag. Easy!
You will love this smoky pasta with Japanese eggplant and portobello mushrooms because it takes less than thirty minutes to make. And the aroma of the onion and garlic being sautéed in avocado oil is so satisfying. Have you cooked with avocado oil? I just discovered it and I’m loving it. It has a smoking point of over 500°!! Perfect for getting that pan sizzling hot.
Now that you know how easy it is, let me tell you what the mouthwateringly delicious secret ingredient is. Liquid smoke. That’s right, this pasta dish is so smoky, savory amazing that you are going to want to get up and go get seconds.
The sweetness of the peas, and the nutty crunch of the pine nuts, marry beautifully with the chewy mushrooms and the soft eggplant. This is a textural, flavorful, party in your mouth kind of meal. Perfect for the end of a long workday. That first bite will have you sinking back in your chair and you’ll feel all warm and cozy.
I like to call this kind of dish a transition to fall meal. It’s still light enough for summer, but it has that wrap you up in a blanket kind of warmth to it.
For all of you gluten intolerant friends, I made this with TruRoots ancient grains pasta, made from quinoa, amaranth, and brown rice. I’m usually not a fan of gluten free stuff because it tastes off to me, but this pasta is really good. I will be making it again because it has protein and other good things that white or whole wheat pasta doesn’t have.