Smoky Aroma: Oyster Mushroom and Roasted Eggplant Baked Pasta

Oyster mushroom and roasted eggplant baked pasta recipe is a delicious option for those who want to add a different touch to the classic pasta flavor.

The flavor of lightly cooked pasta is doubled when combined with a creamy béchamel sauce. Sautéed oyster mushrooms and roasted eggplant flavored with garlic are added in between. Topped with plenty of grated cheese and baked until golden brown, this recipe leaves a lasting impression on the palate with every bite.

Those who love mushrooms and roasted eggplant will be licking their fingers with this pasta recipe, which will be a perfect addition to your dinner table. Enjoy!

How many calories are in Oyster Mushroom and Roasted Eggplant Baked Pasta?

510/kcal

For Oyster Mushroom and Roasted Eggplant Baked Pasta:

200 grams of pasta (your choice)
200 grams of roasted eggplant
150 grams of oyster mushrooms
1 clove of garlic
1 tablespoon of vegetable oil
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Béchamel Sauce:

2 tablespoons of vegetable oil
2 tablespoons of flour
2 cups of milk
1/2 teaspoon salt
1/4 teaspoon black pepper
65 grams of grated cheddar cheese

For the topping:

65 grams of grated cheddar cheese

The Secret to Making Oyster Mushroom and Roasted Eggplant Baked Pasta Recipe

Don't boil the pasta until it's completely soft; leave it slightly al dente. This will prevent it from becoming too soft when baking.

How to Make Oyster Mushroom and Roasted Eggplant Baked Pasta?

To make oven-baked pasta with oyster mushrooms and roasted eggplant, first boil 200 grams of pasta in boiling salted water until slightly al dente, then drain.
For the béchamel sauce, heat 2 tablespoons of vegetable oil in a saucepan. Add 2 tablespoons of flour and sauté until fragrant. Gradually add 2 cups of milk, stirring constantly. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook until the sauce thickens. Remove from heat and add 65 grams of grated cheddar cheese, stirring well.
Chop 150 grams of oyster mushrooms into large pieces. Sauté them in 1 tablespoon of vegetable oil over high heat until they are browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Chop 200 grams of roasted eggplant into large pieces. Sauté briefly with 1 clove of garlic and 1/2 teaspoon of red pepper flakes.
Mix the cooked pasta with the prepared béchamel sauce. Spread half of the pasta on the bottom of the baking dish. Place the sautéed oyster mushrooms and roasted eggplant on top. Spread the remaining pasta over the top and sprinkle with 65 grams of grated cheddar cheese.
Bake in a preheated oven at 200 degrees Celsius for approximately 20-25 minutes, or until the top is golden brown.
Oyster mushroom and roasted eggplant baked pasta is ready! Enjoy your meal.