Creamy Eggplant Pasta
This Creamy Eggplant Pasta with sun-dried tomatoes and ricotta is a delicious vegetarian dinner that's ready in just 30 minutes!
Servings: 4 servings
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
Instructions
- Cook the 10 ounces short pasta in salted water according to package directions. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, preheat a large skillet over medium heat. Drizzle with the 2 tablespoons olive oil and saute the 2 small eggplants for 5 minutes. Stir in the 1 large shallot, 3-4 garlic cloves, 1/2 cup sun dried tomatoes with oil with its oils and cook, stirring frequently for 3-4 minutes.
- Add in the 1/4 cup tomato paste, 1 cup tomato sauce, and 1 cup reserved pasta water and bring to a boil over low heat.
- Add the 2/3 cup ricotta cheese and stir to combine into a rich sauce.
- Add the cooked pasta and stir everything together. Season to your taste with Kosher salt and black pepper, and garnish with Fresh thyme or herbs of choice.
Notes
Storage & Make-Ahead:
- Fridge: Let the leftover pasta cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Freeze: 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.
- Reheat: 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.
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 allowing it to cling to the pasta.
- If you'd like to add some meat to the recipe, cook up some turkey meatballs to serve on top.
- Not sure on 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.
Nutrition
Calories: 519kcal | Carbohydrates: 79g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 511mg | Potassium: 1319mg | Fiber: 12g | Sugar: 15g | Vitamin A: 929IU | Vitamin C: 28mg | Calcium: 148mg | Iron: 3mg