Pasta with eggplant and cherry tomatoes cream: simple and tasty recipe

Name: Pasta with eggplant and cherry tomatoes cream: simple and tasty recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 7 oz pasta (spaghetti or other); 1 eggplant; 1½ cups cherry tomatoes; 1 garlic clove; ¼ cup grated Parmesan cheese; 2 tbsp peeled almonds; Extra-virgin olive oil to taste; Water as needed; Salt to taste; Black pepper to taste

vote now

Main Dish

Very Easy

50 min

712 Kcal

Spaghetti with eggplant and cherry tomato cream is a creamy, flavorful pasta dish made with roasted eggplant, cherry tomatoes, Parmesan and almonds. Blended into a rich rustic pesto, the vegetables create a velvety eggplant cream with an intense, comforting flavor. Small pieces of roasted vegetables add texture to every bite, while a drizzle of extra virgin olive oil enhances the aromas of Mediterranean cuisine. Made with just few ingredients, this comforting pasta is simple, fragrant and full of character.

Materials

Bowl
Baking dish
Cutting board
Knife

Preparation

Preparation40 min

Cook time10 min

Wash the eggplant and cherry tomatoes. Cut the eggplant into cubes and split the cherry tomatoes in half, put them in a bowl and season with plenty of extra virgin olive oil, salt and pepper. Mix well.
Place eggplant and cherry tomatoes in a baking dish and bake at 390°F/200°C for about 25 minutes (preheated oven), stirring halfway through cooking. Alternative in air fryer: Bake at 390°F/200°C for 18-20 minutes, shaking the basket halfway through cooking.
Keep a third of the eggplant and cherry tomatoes aside. Pour the rest into a blender and add the Parmesan cheese, almonds, a little water and a drizzle of oil.
Blend until rustic and adjust salt and pepper if necessary.
Cook the pasta in plenty of salted water.
Brown a clove of garlic in a frying pan with a drizzle of olive oil, add the eggplant and cherry tomatoes kept aside and leave to flavor for a few minutes, stirring.
Remove the garlic clove from the sauce and drain the pasta al dente (save the cooking water) directly into the pan. Then toss quickly.
Add the creamed eggplant and cherry tomatoes and stir-fry over medium/low heat. Add cooking water as needed to achieve the desired creamy consistency.
Serve and season with a few basil leaves and a drizzle of raw extra virgin olive oil if desired. Spaghetti with eggplant and cherry tomatoes is ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How can I make eggplant cream even creamier?

For an even more velvety texture, you can add a little of the pasta cooking water while stirring. This way the sauce will blend perfectly with the spaghetti, creating a more enveloping and flavorful result.

What kind of pasta to use for eggplant and cherry tomato cream?

Spaghetti is ideal because it perfectly wraps around the sauce, but linguine, rigatoni, fusilli and penne are also good alternatives. Rough shapes help the rustic eggplant sauce to hold in better.

Can I prepare the eggplant cream in advance?

Yes, the cream can also be prepared the day before. Just store it in the refrigerator inside an airtight container and reheat it gently before using it to dress pasta.

How to store spaghetti with eggplant cream?

Already seasoned pasta will keep in the refrigerator for about 2 days. To make it creamy again, it is advisable to heat it in a pan with a drizzle of extra virgin olive oil or a few tablespoons of hot water.

How to make roasted eggplant tastier?

To get soft and tasty eggplant, it is important to season it well with extra virgin olive oil, salt and pepper before cooking. A light browning will make the flavor even more intense and irresistible.

Can I use the air fryer instead of the oven?

Yes, you can use the air fryer to cook vegetables instead of the oven. Cook at 390°F/200°C for 18-20 minutes, remembering to shake the basket halfway through cooking to get eggplant and cherry tomatoes nicely browned and flavorful.

How to make spaghetti with eggplant cream even tastier?

You can add fresh basil, a sprinkle of Parmesan or a drizzle of extra virgin olive oil raw to enhance the Mediterranean flavor of the dish even more.

Nutrition

for 1 serving / for 100 g

Calories: 712Kcal

Carbo: 71.5g
Total fat: 29.6g
Saturated fat: 5g
Proteins: 31.4g
Fibers: 10.4g
Sugar: 6.8g
ProPoints: 19
SmartPoints: 21

Nutritional information for 1 serving (372g)

Cookware

oven

burner

blender

Attributes

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Daniele Mainieri

Every day I immerse myself in the world of cooking, looking for new recipes and flavors to share: from grandma's dish to the latest food trends. I have been working in food communication for over 10 years!

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good