Delicious Rigatoni Pasta with Roasted Eggplant, Sautéed Mushrooms, and Crumbled Goat Cheese

This rigatoni pasta dish is a perfect blend of flavors and textures, with the hearty taste of roasted eggplant, earthy mushrooms, and tangy goat cheese. It's a great vegetarian option that will satisfy even the most discerning palates.

Ingredients

• 1 large eggplant, diced
• 8 oz rigatoni pasta
• 8 oz mushrooms, sliced
• 4 oz crumbled goat cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Spread the diced eggplant on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes or until golden brown.
3. Cook the rigatoni according to package instructions, then drain and set aside.
4. In a large skillet, heat olive oil over medium heat and sauté the mushrooms and garlic until tender.
5. Add the roasted eggplant and cooked rigatoni to the skillet, tossing to combine.
6. Sprinkle the crumbled goat cheese on top and let it melt slightly.
7. Serve hot, garnished with fresh basil leaves.

Interesting Facts