Creamy Roasted Eggplant Pasta That Tastes Incredibly Rich Without Heavy Cream
This Creamy Roasted Eggplant Pasta embodies a rich and satisfying dish that beautifully combines savory roasted eggplant and aromatic herbs, creating a luscious sauce without any heavy cream. Perfect for any pasta lover looking for something unique yet uncomplicated.
Servings 4 servings
Calories 350kcal
Ingredients
- 1 medium eggplant cut into cubes
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh thyme or basil chopped
- 1/2 teaspoon red pepper flakes
- 1 cup vegetable broth
- 8 ounces pasta like fettuccine or penne
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss eggplant cubes with olive oil, salt, and pepper in a baking dish.
- Roast the eggplant for about 25 minutes, stirring halfway through.
- In a large pot, bring water to a boil and cook pasta according to package instructions until al dente.
- In a skillet over medium heat, add minced garlic, thyme, and red pepper flakes; sauté until fragrant, about 1-2 minutes.
- Add the roasted eggplant and vegetable broth to the skillet, simmer for 5 minutes.
- Transfer the eggplant mixture to a blender and blend until smooth and creamy.
- Combine the blended sauce with the cooked pasta, adding reserved pasta water gradually for desired consistency.
- Taste and adjust seasoning with salt and pepper, then serve warm with a sprinkle of fresh herbs on top.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to revive the creamy consistency.