Eggplant Goat Cheese Pasta
Elevate your weeknight dinner routine with this creamy and flavor-packed Eggplant Goat Cheese Pasta. Tender penne is tossed in a luscious, tangy goat cheese sauce infused with sweet cherry tomatoes, golden sautéed eggplant, and fragrant garlic. A handful of fresh basil and a pinch of crushed red pepper flakes add a vibrant, herbaceous finish with just a hint of heat. Ready in under 40 minutes, this vegetarian pasta recipe strikes the perfect balance between indulgence and freshness. Ideal for busy nights or casual gatherings, it's a comforting yet refined dish that pairs beautifully with a crisp green salad or crusty bread for soaking up every last drop of sauce.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 medium eggplant
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 2 cups cherry tomatoes
- 4 ounces goat cheese
- 1 cup fresh basil leaves
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, dice the eggplant into 1-inch cubes. Mince the garlic cloves and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the eggplant and sauté for 7-8 minutes, stirring occasionally, until the cubes are golden brown and tender.
Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant. Stir in the cherry tomatoes and cook for an additional 5 minutes, allowing them to soften and release their juices.
Reduce the heat to low. Crumble the goat cheese into the skillet and stir gently until it begins to melt and create a creamy sauce.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the mixture is too thick, gradually add the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Stir in the fresh basil leaves, crushed red pepper flakes, salt, and black pepper. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional fresh basil leaves and grated parmesan cheese if desired.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 3461 mg | 150% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 31.0 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 791 mg | 61% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
