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creamy eggplant pasta

Creamy Eggplant Pasta with Walnuts

Try this creamy eggplant pasta recipe! Tender roasted eggplant, savory tomatoes, and creamy sauce meld perfectly for a satisfying mid-summer dinner.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Nutrition

Calories: 924kcal | Carbohydrates: 111g | Protein: 29g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1758mg | Potassium: 1100mg | Fiber: 13g | Sugar: 15g | Vitamin A: 1029IU | Vitamin C: 15mg | Calcium: 337mg | Iron: 3mg
Calories: 924kcal
Servings: 4

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.
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