Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, creamy pasta with eggplant. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Creamy pasta with eggplant is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Get 1 boiling water as needed
- Prepare 1/2 lb pasta of your choice
- Make ready 1 large eggplant
- Prepare 1 medium pepper
- Prepare 6 garlic cloves, minced
- Get 3 tbsp olive oil
- Take 1 6-oz package Philadelphia cheese
- Get 1 tsp dried basil
- Get 1/4 cup dry white wine
- Take garnish (optional)
- Get 1 tbsp freshly chopped parsley
- Prepare 1 tbsp grated parmesan cheese
In this creamy eggplant spaghetti carbonara recipe, it does exactly that! First, let's talk about what carbonara actually is… It's a crazy-delicious pasta that uses eggs and grated cheese to make a creamy sauce, super fast. The heat from the pasta cooks the raw egg juuuuuuust enough and turns it into a rich coating for the spaghetti. 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! Cook pasta according to package directions. Creamy, "meaty" with a light crisp on the outside they're a total hit. If you don't know what they're made of, you will NEVER guess it's just an eggplant!
So that is going to wrap this up with this exceptional food creamy pasta with eggplant recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
