INGREDIENTS
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12 ounces dry pasta*
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1/2 small eggplant, cubed
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2 cups cremini or button mushrooms, sliced
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3 cloves garlic, minced and divided
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1.5 cups vegan marinara sauce
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2 cup water
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2 tsp sea salt + more for eggplant
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1 tsp ground black pepper
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2 Tbsp olive oil
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Optional: Fresh parsley or basil for finishing