One Pot Fava Bean Fusilli


  • 1 box Explore Cuisine Organic Fava Bean Fusilli
  • 1/2 small eggplant, cubed
  • 2 cups cremini or button mushrooms, sliced
  • 3 cloves garlic, sliced or minced
  • 1 1/2 cups vegan pasta sauce
  • 2 cup water
  • 2 tsp. sea salt, plus more for eggplant
  • 1 tsp. ground black pepper
  • 2-3 tbsp. olive oil
  • Fresh parsley or basil, for finishing


  1. Wash eggplant, then dice eggplant into small, bite-sized cubes.
  2. Place eggplant in a colander in the sink and sprinkle generously with salt. Let sit for 20-30 mins, then rinse and pat dry with a towel. Set aside.
  3. Heat a large saucepan over medium-high heat. Add olive oil, eggplant and 1/3 of the sliced / minced garlic. Sprinkle with 1/2 tsp sea salt. Sauté for 3-5 minutes, until golden brown, then add mushrooms. Cook for 2 mins more or until all of the veggies have color.
  4. To the same saucepan, add Explore Cuisine Organic Fava Bean Fusilli, water, marinara sauce and the remaining garlic. Season with 1 1/2 tsp. sea salt and 1 tsp. black pepper.
  5. Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente, stirring once or twice so it doesn’t stick to the pan.
  6. Once cooked, stir and taste. Add more salt and pepper, if you’d like, and dress with fresh herbs.
  7. Remove from heat and top with eggplant-mushroom mixture, along with more fresh parsley or basil. Serve immediately.
One Pot Fava Bean Fusilli

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