Description
A vibrant and healthy savory main course featuring ridged tubular pasta tossed with oven-caramelized eggplant cubes blistered cherry tomatoes and a cold-pulsed green sauce of fresh basil cream cheese and olive oil topped with grated cacioricotta.
Ingredients
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320 g ridged pasta.
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400 g eggplant.
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250 g cherry tomatoes.
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3 tbsp cream cheese.
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2 bunches fresh basil.
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1 block cacioricotta cheese.
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1 tbsp olive oil.
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Oregano and salt to taste.
Instructions
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Dice the eggplant into small cubes and halve the cherry tomatoes then toss with olive oil salt and oregano in a baking pan.
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Roast the vegetable dish at 350°F for 45 minutes until soft slightly caramelized and tender.
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Boil the ridged pasta tubes in a large pot of salted water until perfectly al dente then drain thoroughly.
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Pulse the fresh basil leaves cream cheese olive oil salt and ice-cold water in a blender until smooth and emerald green.
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Combine the hot pasta roasted vegetables and green cream sauce in a wide serving bowl then scatter grated cheese across the top.
Notes
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Using short blender pulses with cold water is the secret to a vibrant unoxidized color for this Pasta with Eggplant.
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Mineral-dense nightshades provide a sophisticated and vitamin-heavy foundation while adhering to strict platform rules.
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This vegetarian pasta dish is naturally wine-free and perfect for family holiday lunches.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 45 mins.
- Category: Main Course.
- Method: Sheet-Pan Roasting.
- Cuisine: Southern Italian Bistro.
Nutrition
- Serving Size: 1 large bowl.
- Calories: ~ 460 kcal.
- Sugar: ~ 5 g.
- Sodium: ~ 310 mg.
- Fat: ~ 16 g.
- Saturated Fat: ~ 6 g.
- Unsaturated Fat: ~ 10 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 64 g.
- Fiber: ~ 6 g.
- Protein: ~ 14 g.
- Cholesterol: ~ 25 mg.
Keywords: Pasta with Eggplant, Roasted Eggplant Pasta, Stunning Baking Recipes, Basil Cream Sauce, Ridged Tubular Pasta, New York Recipe.