Mushroom & Eggplant Penne

I’m terrifically lazy to be honest and I like to cook dinners that require very little effort on my part yet are yummy and don’t come out of a packet. This, evidently, is one of those.


  • 1pkt San Remo Penne
  • 3tbsp olive oil
  • 1tbsp butter
  • 1sml onion, sliced finely
  • 1 garlic clove
  • 2 sprigs of thyme
  • 250g mushrooms, chopped finely
  • 1 eggplant, diced
  • 1 cup thickened cream
  • ½ cup grated pecorino
  • Pinch of nutmeg
  • Salt & pepper


  1. In a pan on low heat, add oil and butter.
  2. Next add the garlic and onion. Cook until garlic is brown.
  3. Remove the garlic and add the mushrooms, eggplant and leaves of thyme.
  4. Cook 5 to 6 mins until lightly golden, stirring continually.
  5. Add the cream and season with salt & pepper to taste. Cover and cook on low for 10 mins.
  6. Strain pasta once al dente and pour into pan. Cook for a further minute. Add the nutmeg and stir.
  7. Serve with a generous amount of pecorino

Recipe by: Adam Swanson, Zucca
Time: 30 minutes
Serves: 4


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