Creamy Eggplant Pasta (Vegetarian-friendly)

Name: Creamy Eggplant Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces short pasta; 2 tablespoons olive oil (or avocado oil); 2 small eggplants (diced); 1 large shallot (chopped); 3-4 garlic cloves (minced); 1/2 cup sun dried tomatoes with oil (chopped); 1/4 cup tomato paste; 1 cup tomato sauce; 2/3 cup ricotta cheese; Kosher salt and black pepper (to taste); Fresh thyme or herbs of choice (optional)

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This Creamy Eggplant Pasta with sun-dried tomatoes and ricotta is a delicious vegetarian dinner that’s ready in just 30 minutes! The simple, veggie-packed sauce is a velvety take on the Italian dish, Pasta alla Norma.

An orange skillet with creamy eggplant pasta.

This meatless pasta is always a hit, with the creamy chunks of eggplant and ricotta that melt right into the rich tomatoes. Adding chopped sun-dried tomatoes really amps up the sweet-savory flavors in the dish and makes it taste so irresistible. It’s fresh and light yet comforting, and the sauce freezes well, making it perfect for meal prep.

For more delicious ideas for using eggplant, try my recipes for Baked Eggplant Parmesan or Eggplant Lasagna.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

20 mins

Ingredients Needed

Below are the ingredients you’ll need to make Creamy Eggplant Pasta. The full quantities are listed on the recipe card further down the post.

Short pasta: Use your favorite short pasta shape like ziti, fusilli or penne. You can use a whole wheat or gluten-free pasta if you like.
Olive oil: avocado oil will also work, or any other neutral oil on hand.
Eggplants: Pick out smooth-skinned, firm eggplants. Two small or one large eggplant is the perfect amount for this dish.
Shallot: Shallots are slightly sweeter than onions with a richer flavor that works nicely in this sauce. You can use half a sweet onion if you don’t have shallots.
Garlic: I prefer fresh garlic here, as it has the best flavor. If you don’t have fresh garlic, you can use 2 teaspoons of garlic powder, adding it to the tomato sauce.
Sun-dried tomatoes: These oil-packed, preserved tomatoes have an intense flavor that adds punch to the sauce. Look for ones that come packed in olive oil, not sunflower oil, as they have a better flavor.
Tomato paste: This concentrated tomato puree is an easy way to add rich flavour conveniently.
Tomato sauce: Look for a high-quality jarred tomato sauce that contains minimal ingredients or use a homemade tomato sauce instead.
Ricotta cheese: This mild, fresh cheese is high in protein and lends the sauce a creamy texture. You can use low-fat cottage cheese instead (blend it briefly with a stick blender before stirring in).
Kosher salt and pepper
Fresh thyme or herbs of choice: To bring some fresh color and flavor to the pasta, a garnish of herbs is a delicious touch.

How to Make Creamy Eggplant Pasta

Step 1: Cook the pasta in salted water according to package directions. Reserve 1 cup of the pasta water, then drain.

Step 2: Meanwhile, preheat a large skillet over medium heat. Drizzle with the olive oil and saute the eggplant for 5 minutes. Stir in the onion, garlic, and sun-dried tomatoes with their oils and cook, stirring frequently, for 3-4 minutes.

process shot to cook the pasta and then cook the eggplant in a skillet.

Step 3: Add in the tomato paste, sauce, and pasta water and bring to a boil over low heat.

Step 4: Add the ricotta cheese and stir to combine into a rich sauce.

process shot to make the eggplant sauce and add the pasta in and mix.

Step 5: Add the cooked pasta and stir everything together. You can season to your taste and garnish with fresh thyme.

Variations & Tips

Add a pinch of dried chili flakes to the sauce for a spicy kick.
For some savory richness, add a handful of capers or pitted, chopped olives.
Want some greens in the dish? Stir a few handfuls of baby spinach into the finished sauce along with the pasta until wilted.
Cook the pasta to al dente, then finish cooking it in the sauce for a couple of minutes. This helps release starch into the sauce, thickening it and helping it cling to the pasta.
If you’d like to add some meat to the recipe, cook up some turkey meatballs to serve on top.
What is the best way to dice the eggplant? Check out my guide on how to cut an eggplant.
A sprinkle of freshly grated Parmesan on top of this dish is always delicious.

Common Questions

How do I store it?

Let the leftover pasta cool, then transfer it to an airtight container. Store in the fridge for up to 3 days.

How do I reheat this eggplant pasta?

Stir the pasta in a pot with a splash of water over a medium-low heat until piping hot. Alternatively, microwave in a covered, microwave-safe dish until piping hot throughout.

Can I freeze it?

Yes! It works best if you freeze the sauce before adding the pasta, as the noodles can become mushy once defrosted. To freeze the sauce, let it cool, then transfer it to an airtight container. Freeze for up to 3 months. Defrost in the fridge overnight, then reheat and stir in some cooked pasta.

Do I need to salt the eggplant before using it?

No, you don’t need to salt the eggplant before using it for this dish. This technique of salting eggplant was used in the past to reduce its bitterness, but these days eggplants are much less bitter, so salting is unnecessary.

Can I make it vegan?

If you omit the ricotta cheese, this recipe is vegan (and delicious!) but you’ll miss the creamy texture. If you’d like it to still be creamy, use a few tablespoons of vegan cream cheese or vegan ricotta instead.