Veggie-Packed “Spaghettio’s”

(Yields 4-6 servings total)

This recipe is in collaboration with the local Nashville company, Mr Aaron’s Goods!


  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1-10 oz package of cremini mushrooms, diced
  • 1 eggplant, diced small
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 28 oz Can San Marzano tomatoes, including their juices
  • 1 package Mr Aaron’s Goods spaghettios
  • Fresh parsley or basil for serving
  • Salt and pepper to taste


  1. In a large deep saute pan, heat the olive oil over medium high heat. Add onion and garlic and cook until softened, about 4-5 minutes.
  2. Add eggplant and mushrooms. Cook for 10-12 minutes, stirring occasionally.
  3. Add the tomato pasta and stir. Cook for one minute.
  4. Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
  5. Add red wine; cook until most of the wine has been absorbed.
  6. Add the balsamic vinegar and tomatoes. Break apart tomatoes using spoon or fork. Bring to a boil then reduce heat to low. Cover and cook for 15-20 minutes.
  7. While the sauce is cooking, make the pasta. Bring a large pot of water to a boil.
  8. Cook the pasta according to package direction.
  9. Drain the pasta and add it to the tomato sauce. Toss to combine.
  10. Taste and add salt or pepper if needed/desired.
  11. Serve with fresh herbs.
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