Go Back
On a cutting board, draped with a green textured cloth napkin, a blue patterned bowl with vegetarian cheeseburger pasta, topped with shredded cheese.
Print Recipe

Vegetarian cheeseburger pasta

You might have heard of cheeseburger pasta. This is my vegetarian version of this using aubergine and mushroom instead of ground beef.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cheese, pasta, vegetarian
Servings: 6 portions

Ingredients

  • 1 onion yellow, 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
  • 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 sitr 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.
  • Turn off the heat and add in shredded cheese, stir until melted.
  • Serve while hot.

Notes

Try this recipe with different cheeses for different flavours, such as blue cheese.