Ever since making my vegetarian cheeseburger pasta, I had a desire to try adding blue cheese to the recipe, one of my favourite cheeses. So when I started experimenting with this ingredient I realised how well the sharpness of the blue cheese go together with the umami of the mushrooms and meatiness of the aubergines.
The aubergine and mushrooms gives the dish a heartiness that will keep you full throughout the day. An indulgent pasta dish without being overwhelming that lifelong vegetarians will love, as well as anyone wanting to switch up your weeknight routine.
How to make vegetarian blue cheeseburger pasta
Cut the onion, aubergine and mushrooms into smaller pieces and cook together in some oil. Stir in the flour to help bind the sauce.
Add tomato sauce, bouillon cube, water and tomatoes. Stir to dissolve the flour into the sauce.
It is time to add the pasta, along with the spices. Use a spoon to stir the pasta, so it does not stick to the bottom of the pan. You will have to do this a couple of times while the sauce simmers.
Place the lid on your pot and let come to a boil before reducing the heat to a simmer. Simmer for about twelve minutes before checking the pasta is al dente. The pasta shape you choose will determine the time you need to cook it.
Now it is time to make this pasta dish the cheesy, gooey dish to become a true cheeseburger pasta dish. Turn the heat off the pot and stir in the crumbled blue cheese and shredded cheddar cheese until it has melted.
Serve hot with a piece of garlic bread.
For complete ingredients list and measurements, see the recipe card below.
Which pasta shape to use for blue cheeseburger pasta
For best result use small shaped pasta such as pasta shells, as I used in the recipe. However I have used other pasta shapes as well such as penne and fusilli, with an adequate result. If you do not have pasta shells at home, other shapes works in a pinch. Adjust the cooking time as necessary if you use other shapes of pasta and sometimes a bit more liquid is needed.
Substitutes
If you do not like mushroom, they can be omitted. I have made it both with and without mushrooms. When testing the recipe I had some mushrooms leftover from another dish so decided to add them. As it made a nice addition to the rest of the dish, I decided to redo the recipe and add in the finely diced mushrooms.
Batch cooking tips
One pot meals are perfect to batch cook, as much as you can fit into your pot, let it cool and freeze in portion sized airtight containers for easy lunches or quick dinners.
Freezable
This dish freezes very well in an airtight container for up to three months. To reheat, let it rest in the fridge for up to eight hours and then add back to the sauteuse to heat it through. Add some more cheese for a more gooey consistency when reheating.
Variations
There are several really good meat versions of cheeseburger pasta recipes out there. Search for your favourite at any recipe sharing site. Some that I have tried and enjoyed over the years are budgetbytes version and also this cheeseburger soup from Taste of home.
Vegetarian blue cheeseburger pasta
Ingredients
- 1 yellow onion diced
- 2 aubergine 550g, peeled and chopped
- 300 g mushroom finely chopped
- 1 tbsp oil
- 2 tbsp flour
- 250 ml tomato sauce passata
- 2 bouillon cubes
- 500 ml water
- 250 g cherry tomatoes halved
- 225 g pasta shells
- 1 tbsp oregano
- 1 tsp salt
- 300 g blue cheese diced
- 200 g cheddar cheese shredded
Instructions
- Dice yellow onion
- Peel aubergine and dice in to small pieces.
- Finely chop the mushrooms.
- Cook onion, aubergine and mushroom in oil in a sauteuse or other wide brim pot for 5 minutes.
- Halve cherry tomatoes.
- Add flour and stir into aubergine mix, cook for 1 minute.
- Add tomato sauce/passata, bouillon cube, water and halved tomatoes.
- Stir to mix all ingredients and to dissolve flour.
- Add the uncooked pasta to the pot with salt and oregano. Stir to combine.
- Place a lid on the sauteuse and let simmer for 12 minutes. Stir every now and then so pasta does not stick to the bottom.
- Check pasta is al dente. Your type of pasta will decide the cooking time.
- Turn off the heat and add in diced blue cheese and shredded cheddar cheese, stir until melted.
- Serve while hot.