Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, creamy pasta with eggplant. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant once roasted produces a soft and creamy interior, which can be used for purees and in this case, a pasta sauce. Eggplant is often used in pastas as a chunky element in the sauce, sharing the stage with tomatoes, peppers or sausage. This recipe is concise and takes a little planning, as the oven is involved.
Creamy pasta with eggplant is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Creamy pasta with eggplant is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have creamy pasta with eggplant using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Creamy pasta with eggplant:
- Take 1 boiling water as needed
- Take 1/2 lb pasta of your choice
- Take 1 large eggplant
- Make ready 1 medium pepper
- Get 6 garlic cloves, minced
- Take 3 tbsp olive oil
- Get 1 6-oz package Philadelphia cheese
- Make ready 1 tsp dried basil
- Prepare 1/4 cup dry white wine
- Make ready garnish (optional)
- Prepare 1 tbsp freshly chopped parsley
- Make ready 1 tbsp grated parmesan cheese
A delicious creamy hummus sauce that is perfect for pasta. It does not use cream or nuts, it is vegan, and can easily be made gluten free!. This pasta recipe with eggplant looks easy and wonderful to prepare for the Sunday brunch. The mozzarella and eggplant sauce pasta is a delicious Italian recipe made with traditional ingredients.
Steps to make Creamy pasta with eggplant:
- First, fill a large pot with water, bring to a boil and follow the directions on the package for the pasta's cooking time.
- Meanwhile heat the oil in a medium sized pan and add the peppers.
- Next add the eggplant. Use your prefered cut of the veggie. I reserved some eggplant and fried independently to use as garnish and add more flavor.
- Once the veggies have started to brown add the garlic, freshly cracked pepper and the dried basil. When the spices release their aroma, add the wine.
- If the pasta hasn't cooked yet reduce the heat of the pan and add a few tablespoons of the boiling pasta water. Add some extra salt to taste.
- Before draining the pasta reserve 1/2 cup of the water. Add the pasta to the pan, together with the water and the Philadelphia cheese. Mix well so the cheese melts and becomes creamy.
- Place desired amount in a plate. Garnish with parsley, grated cheese and the fried eggplant. Enjoy!
The mozzarella is reduced into a creamy dip, then blended with a healthy baked eggplant sauce: delicious! This sauce is also great to season a tasty pasta salad: perfect for your lunchbox! Top with the sauce and eggplant and pour everything into a baking dish, alternating each layer of pasta with a generous grating of ricotta salata cheese. To make baked fusilli and eggplant, prepare an emulsion with extra- virgin olive oil, ground dried mint, and chopped garlic. Bring a large pot of water to a boil.
So that’s going to wrap this up with this exceptional food creamy pasta with eggplant recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
