White Sauce Eggplant Pasta – So Creamy, So Delicious!
A creamy and flavorful Italian pasta dish with sautéed eggplant and ricotta cheese.
Equipment
- Large Pot
- Large Pan
- Mixing Bowl
Ingredients
- 12 oz Short Pasta (penne or rigatoni)
- 1 large Eggplant or 2 small, diced into ½-inch cubes
- 1 cup Ricotta Cheese
- 3 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes optional
- 1/2 cup Pasta Water reserved
- 1/2 cup Pecorino Romano freshly grated, optional or Parmigiano-Reggiano
- 1/2 tsp Salt or to taste
- to taste Black Pepper freshly ground
- 8 leaves Fresh Basil chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente as per package instructions. Reserve ½ cup of pasta water before draining.
- Heat 3 tbsp of extra virgin olive oil in a large pan over medium heat. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally until golden and soft. Add minced garlic and red pepper flakes; cook for another 1-2 minutes until fragrant.
- In a bowl, mix ricotta cheese with ¼ cup of the reserved pasta water. Add a pinch of salt and freshly ground black pepper and 1/4 cup grated cheese of your choice.
- Add the drained pasta to the pan with the eggplant. Toss to combine. Lower the heat and stir in the ricotta mixture, adding more pasta water if needed to create a creamy sauce. Sprinkle with Parmigiano-Reggiano (if using) and stir in the chopped basil. Adjust seasoning with salt and black pepper.
Video
Notes
This White Sauce Eggplant Pasta recipe offers a creamy and flavorful Italian dish that is perfect for a hearty meal. Enjoy the rich taste of sautéed eggplant, smooth ricotta, and fresh basil.
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