Come late summer when eggplants are at peak season this creamy eggplant pasta with walnuts is a go to dish for me. As a matter of fact it might be one of my favorite pastas. I will challenge any enemy of the eggplant with this smooth and flavorful sauce.
Using a store-bought globe eggplant will definitely work. But a late-summer homegrown or farmers market eggplant will turn this so creamy you won't believe it's a vegetable. My favorite is the Annina eggplant, which I grow every year in my garden. They have a low seed count and exceptionally tender flesh with a beautiful light purple skin. Contrary to other fruits and vegetables, when picking out eggplants you want to reach for ones that have a tough skin with only a little give when pressed.
For those skeptical of walnuts in pasta, I urge you to take the plunge. Similar to pesto, it adds a nutty thickness that soothes out the acidic tomato. If you want it even smoother you can toss the walnuts into a food processor and grind until very fine.
Enjoy the height of summer by indulging in this Sicilian dish. Serve with a light cucumber-tomato salad.
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Creamy Eggplant Pasta with Walnuts
Nutrition
Ingredients
- 16 oz dried spaghetti
- 2 medium eggplants (diced)
- 1 onion (peeled and diced finely)
- 6 cloves garlic (minced)
- 1 cup chopped tomatoes (canned work well unless you have some really ripe ones)
- ¼ cup red wine vinegar
- ½ cup walnuts (Roughly chopped, divided)
- 1 cup grated parmesan
- ½ cup heavy cream
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 teaspoon salt (or to taste, plus more for the pasta water)
- ½ teaspoon red pepper flakes (or to taste)
- Freshly cracked pepper (for topping)
Instructions
- Preheat oven to 400°F. Toss diced eggplant with half of the olive oil and salt on a baking dish. Bake 30-40 mins until tender. Set aside.
- Bring a large pot of salted water to boil, cook pasta for about 7 mins (or according to package directions). Save ½ cup pasta water, drain, and set aside.
- Bring a large fry pan to medium heat and sauté onions with the remaining olive oil and salt for 2-3 mins. Add garlic and red pepper flakes and cook for an additional 1 min.
- Then, add roasted eggplant, tomatoes, vinegar, half of the walnuts, and the reserved pasta water. Simmer on medium until slightly thickened, or about 5 minutes.
- Add cooked spaghetti to the pan and stir until the pasta is well coated and heated through, or about 2-3 minutes.
- Lastly, stir in the cream, parmesan, and butter. Remove from the heat and mix until creamy. Taste for saltiness and garnish with the remaining walnuts and some freshly cracked pepper.
Did you make creamy eggplant Pasta? Rate the recipe above!
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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